Ingredients
Carrot Cake
Dry ingredients
- 450 g flour, cake, plain
- 15 g cinnamon
- 7.5 g bicarbonate soda
- 600 g sugar, white
- 9 g salt
- 3.75 g mixed spices
Wet ingredients
- 9 eggs, large
- 720 g plain oil
- 600 g Grated Carrot
Additional Ingredients
- 180 g pecan nuts, chopped
Cream cheese topping
- 170 g whipping cream
- 170 g Butter, room temperature
- 360 g icing sugar
- 45 g lemon juice, fresh is best
- 18 g lemon zest
- 425 g crushed pineapple with juice
- 150 g sugar
- 75 g Butter, room temperature
- 45 g flour
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat Oven: Preheat your oven to 180°C (350°F). Line a baking tin with baking paper.
Mix Wet Ingredients: Add the oil, sugar, and eggs to the Thermomix bowl. Mix for 20 seconds on speed 4.
Add Dry Ingredients: Add the flour, cinnamon, bicarbonate of soda, baking powder, salt, and mixed spices. Mix for 10 seconds on speed 5. Scrape down the sides of the bowl and mix again for a few seconds if needed.
Add Carrots and Nuts: Add the grated carrots and chopped pecan nuts. Mix on reverse speed 3 for 10-15 seconds until well combined.
Bake: Pour the mixture into the prepared baking tin. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. - Mix Frosting: Add the cream cheese and butter to the Thermomix bowl. Mix for 20 seconds on speed 4 until smooth.
Add the icing sugar, vanilla essence, lemon juice, and lemon zest. Mix for 30 seconds on speed 4 until well combined and smooth. - Add Ingredients: Place all the filling ingredients into the Thermomix bowl.
Mix: Set the Thermomix to speed 4 and mix for 10 seconds to combine the ingredients.
Heat: Set the Thermomix to 90°C, speed 3, and cook for 5-7 minutes, or until the mixture starts to bubble.
Cool: Once the mixture starts to bubble, turn off the heat. Transfer the filling to a bowl and let it cool completely in the fridge before using it to layer in the middle of the cake.
Carrot Cake Instructions
Cream Cheese Frosting
Filling
Thermomix Model
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Recipe is created forTM 6
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.
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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