Ingredients
Cake
- 350 g carrot, 3 medium
- 75 g walnuts
- 50 g pecans
- 50 g pistachios
- 4 eggs
- 270 g sugar
- 70 g molasses
- 150 g olive oil
- 150 g Grapeseed Oil
- 1 tsp vanilla essence
- 300 g plain flour
- 2 tsp baking powder
- 1 tsp bicarb soda
- 1 tsp cinnamon
- 3/4 tsp cumin
- 1/2 tsp ground cloves
- 100 g orange marmalade
Frosting
- 185 g Butter
- 185 g cream cheese
- 375 g icing sugar
- 1 tsp Vanilla Bean Paste
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180c. Prepare & line a 9in (23cm) cake tin.
2. Add carrots, walnuts, pecans & pistachios to TMX bowl. Chop 10 secs / spd 5. Set aside.
3. Add eggs, sugar and molasses to TMX bowl. Whip 2 mins / spd 4 then 1 min / spd 5.
4. Weigh olive & grapeseed oil into separate pouring jug and add vanilla.
5. Set Thermomix to continue whipping sugar/egg mix for 2 mins 30 secs / spd 3.5.
6. Pour oil into lid with MC still in place, don't fill past the 'breathing hole' in the side of the MC. Allow all oil to drain in over the 2.5 minutes, this will be take a few goes of pouring the oil in.
7. Add carrot & nut mixture back to bowl.
8. Add plain flour, baking powder, bicarb soda, cinnamon, cumin & ground cloves. Mix gently with spatula before mixing
"Counter-clockwise operation" / 15 secs / spd 5.9. Pour cake mixture into lined cake tin and bake 45 mins uncovered. Place foil on top and bake for a further 20 minutes or until a skewer inserted into the middle comes out clean.
10. Heat marmalade with 2 tablespoons of water and brush over warm cake top. Reserve remaining to brush once cool.
1. Insert butterfly. Add chopped butter to bowl and whip 2 mins / spd 4. Scrape down intermittently as needed to ensure all butter lightens in colour.
2. Add chopped cream cheese to bowl and whip 2 min / spd 4 until it's all incorporated.
3. Leave the blades running on spd 2. Add icing sugar & vanilla bean paste through lid. Once it has all been added, stop blades as soon as all the ingredients have been incorporated.
1. Brush the cooled cake with the warmed marmalade mix including the sides.
2. Liberally spread the frosting over the top of the cake.
3. Top with additional chopped nuts, pistachios look lovely but a combination is fine.
Cake
Frosting
"Plating Up"
Tip
This recipe has been adapted from George Colambaris' recipe in the Masterchef Magazine. It is the one I make for my Carrot Cake loving Mum and it's my favourite one too (& I'm not a fan of carrot cakes).
You can add 100g sultanas with the spices at the end if you like sultanas in your carrot cake.
If you do not have molasses, use 340g brown sugar instead.
This was very snug in a TM5. If making this in a TM31, do the final mixing by hand in a large bowl.
If you try this recipe, please leave a comment & a rating.
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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