Ingredients
Carrot Cake
- 360 g plain flour
- 10 g baking powder
- 8 g bi-carb of soda
- 7 g ground cinnamon
- 4 eggs, free range
- 330 g vegetable oil
- 460 g sugar
- 3 carrots, chopped (no need to peel)
- 450 g tin crushed pineapple, drained
- 100 g walnuts, chopped
- 80 g Shredded coconut
Frosting
- 310 g raw sugar
- 75 g Butter, roughly cut
- 155 g cream cheese, roughly cut
- 1.5 tsp vanilla essence
Decoration
- walnuts chopped
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Pre-heat oven to 170°C. Oil up a very large cake tin or 2 x 20cm round cake tins.
2. Add flour, baking powder, bi-carb and cinnamon to TMX.
3. Mix for 5 seconds / speed 4.
4. Place in a separate bowl for later use.
5. Add carrots.
6. Chop 5 seconds / speed 5 or until grated fairly small.
7. Place in a separate bowl for later use.
8. Add sugar, vegetable oil and eggs to bowl.
9. Mix 5 seconds / speed 4.
10. Return the flour mix and combine 15 seconds / speed 4.
11. Scrape side of bowl.
12. Mix a further 5 seconds / speed 4.
13. Add carrots to TMX.
14. Add drained pineapple, chopped walnuts and coconut. Mix roughly with spatula.
15. Combine 15 seconds / speed 4. Use the spatula to assist with the mixing until the mixture moves freely.
16. Pour cake into the large tin OR divide evenly between the two tins
17. Bake for 45 – 50 minutes – until a skewer comes out clean.
18. Leave cake in pan(s) for 30 minutes before turning out to cool on a wire rack
1. Add raw sugar to TMX.
2. Blitz for 1 minutes / speed 9.
3. Add remaining ingredients.
4. Cream together on speed 4.
5. Scrape bowl using spatula.
6. Mix 30 seconds / speed 4.
Make the cake
Allow the cake to cool
Make the frosting
If making two cakes spread a little of the frosting in the middle before placing together.
On top of the cake spread the frosting - it can be a rough like.
Chop additional walnuts roughly and sprinkle on top.
Making the Cake
Making the Frosting
Frosting the Cake
Tip
This is a HUGE cake and is quite thick when initially blending - use your spatula to assist.
All cooking times vary according to the applicance - keep an eye on your cake!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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