thumbnail image 1
thumbnail image 1
Preparation time
15min
Total time
55min
Portion
16 portion(s)
Level
easy

Ingredients

Carrot Cake

  • 2 carrots, roughly chopped
  • 35 g walnuts
  • 150 g wholemeal flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 tsp mixed spice
  • 200 g sugar
  • 130 g sultanas
  • 180 g oil
  • 2 eggs

Cream Cheese Icing

  • 60 g cream cheese
  • 25 g Softened butter cubed
  • 150 g icing sugar
  • Grated Lemon Rind from 1 Lemon

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  • Butterfly
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  • Spatula TM5/TM6
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Recipe's preparation

    To Make Carrot Cake
  1. Pre-heat your oven to 180 degrees.  Line a 20cm square cake tin.

     

  2. Place the carrots and walnuts into the TM bowl then chop on Spd5 / 3 seconds.

     

  3. Scrap down sides of bowl.  Add the flour, baking soda, cinnamon, mixed spice, sugar and sultanas to the TM bowl.  Mix on Counter-clockwise operation"Counter-clockwise operation" , spd 3 / 10 seconds.

     

  4. Add the oil and eggs.  Mix on Counter-clockwise operation"Counter-clockwise operation" , spd 5 / 10 seconds.

     

  5. Pour your cake mixture into the lined cake tin and bake in the oven for 40 to 45 mins.  Once cooked allow to cool for 5 mins in the tin before removing onto a wire rack. 

     

     

  6. While your cake is cooling, make the cream cheese icing!

     

  7. Cream Cheese Icing
  8. Place the butterfly whisk in the TM bowl over the blades, then add the cream cheese and butter.  Beat on speed 4 for 10 seconds.  Scrape down side of bowl and repeat another two times.

     

  9. Add icing sugar and lemon rind to the bowl and beat on speed 4 for 30 seconds.

     

  10. Once your cake is completely cool, spead the cream cheese icing over the top of your cake and cut into 16 equal pieces.  I like to put a little grated lemon rind on the top of the icing to finish it off.

     

    Enjoy your cake

Tip

I always use raw sugar but you can easily use white sugar.

 

This recipe was converted from Edmonds Cookery Book - edition 1991, pg 20 (carrot cake) and pg 66 (cream cheese icing).

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 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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Edmonds Carrot Cake

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Comments

  • 10. July 2017 - 15:52
    5.0

    This is the first carrot cake I have ever made, all the family enjoyed it onto my second one now. Very simple!

  • 26. April 2017 - 13:22
    4.0

    Yum, this recipe is close to something my Mum made years ago. Maybe next time I would lessen the sugar just a touch. Thankyou!

  • 15. March 2017 - 21:27

    I made this for a team meeting as my colleagues were begging me for a thermi carrot cake. Everyone absolutely loved it!

  • 12. March 2017 - 07:14
    5.0

    Made this for a friend's birthday, carrot cake is her favourite. She said it was delish!

  • 14. November 2016 - 12:08
    5.0

    What would we kiwis do without our Edmonds book.   Thank you for TMing this recipe for us and my husband said that this is the best carrot cake he has ever eaten.     

    It is a keeper in my recipe box. 

  • 1. August 2016 - 15:16

    Have you tried to make it again? If so, How much sugar did you use?

    I am thinking 100g would be enough considering there are also sultanas in the recipe.

    Andrea

  • 15. July 2016 - 19:23
    4.0

    What can I use instead of the mixed spice? As I don't have any in the pantry at the moment.

    and only have peacan's too. it will change the taste completely? or perhaps don't add any nuts

  • 13. September 2015 - 20:04
    4.0

    Made this lovely carrot cake, it was very moist but too sweet for my liking. I will make it again with a lot less sugar. Thank you for sharing

  • 1. September 2015 - 19:16
    5.0

    Absolutely delicious

    Melinda Hutchison | Customer I

  • 6. July 2015 - 09:04
    4.0

    this was a great recipe.  I did a double batch and although the thermie struggled in a couple of spots it worked well.  I cut down the amount of sugar I used in mine.  it came out delicious, lite and fluffy.  definitely a keeper

    Kimberly


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    http://www.facebook.com/kimbennetta

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