Ingredients
Carrot Cake
- 220 grams wholemeal flour
- 210 grams raw sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda / bi-carb soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg ground
- 1 teaspoon salt
- 100 grams coconut oil
- 1 teaspoon vanilla essence
- 130 grams crushed pineapple
- 2 eggs
- 2 carrots, large
Cream Cheese Icing
- 125 gram cream cheese, softened
- 1 tablespoon Butter, softened
- 220 grams icing sugar
- 1 teaspoon vanilla essence
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I'm cooking this todayRecipe's preparation
1. Pre-heat oven to 180c
2. Gease and line a round cake tin.
3.Put crrots into bowl and grate for 6 sec/sp 7 or until all grated and no large pieces are left.
4. Add all wet ingredients to bowl and mix on 10 sec/sp 4
5. Add all dry ingredients and mix 15 sec/sp 4-5
6. Pour into lined and greaqsed cake tin and bake for about 35 minutes or until done.
7. When cake is cooled ice with cream cheese icing.
Add all ingredients to the bowl and beat 20 sec/ sp 5 or until smoothand creamy.
If desired sprinkle chopped nuts( pecan/walnuts) on top.
Preparation
Cream Cheese Icing
Tip
Converted from recipe found in Naturally Healthy Cookbook
Thermomix Model
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Recipe is created forTM 31
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.
Comments
Soooo yummy. Thank you for sharing.
I made 2 small loaf ton cakes rather than 1 cake (does last any longer though). No icing as we trying our best to avoid excess sugar. Icing not required.
Yummo!
Has been husband and kid approved! Didnt add quite as much sugar and still came out perfect. Will most definately be putting this one on the regulars list! And bonus.. no nuts makes it school lunchbox friendly!
Beautiful! 35 minutes not long enough cooking time though
I used 50 gms less sugar in the cake and 20 gms less in icing and it was still very sweet. Also put about teaspoon of lemon juice in icing instead of vanilla. Used a 20 cm tin and cooked cake for 50 minutes. Delicious.
Delicious!! My husband & I thought this cake was one of the best carrot cakes out there. Highly recommend!
Great recipe - tastes like the one my mum used to make!
I enjoyed this moist Carrot cake very much! Thanks!
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