Ingredients
Carrot Cake
- 120 grams wholemeal flour
- 100 gram Plain White Flour
- 180 grams Caster sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda / bi-carb soda
- 125 gram Walnuts - chopped
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg ground
- 1/2 teaspoon salt
- 100 grams Rice Bran 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 Lemon Juice.
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I'm cooking this todayRecipe's preparation
1. Pre-heat oven to 160c fan forced.
2. Grease and line a 20 cm sq cake tin.
3. Chop walnuts 3 secs sp 5 and place aside
4. Put carrots 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 greased cake tin and bake for about 40 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.
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