Ingredients
Carrot cake
- 100 g dates, soaked in boiling water for 10 mins
- 300 g carrot, cut into pieces
- 100 g Grapeseed Oil
- 3 tablespoons chia seeds, soaked in 6 tbs water for 5 minutes
- 1 tsp vanilla extract
- 220 g GF plain flour
- 2 tsp bicarb soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground nutmeg, and cardamom
- 1/2 tsp ground cardamom
- 1 pinch salt
- 370-380 g Canned Pineapple Pieces, weighed after draining, reserve 50g juice
- 50 g Reserved pineapple juice
- 80 g shredded or dessicated coconut, (see Tips)
- 40 g sunflower seeds
- 40 g pepitas
Icing
- 1 --- banana, broken into 3 pieces
- 200 g cream cheese
- 1/2 --- lemon, juice only
- 2 tablespoons Maple syrup
- 1 teaspoon vanilla exctract
- Shredded coconut, sunflower seeds and pepitas, (optional) to serve
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
Preheat oven to 175°C. Butter a large baking tin and set aside.
Place dates into mixing bowl and blitz 6 sec/speed 6. Scrape down bowl.
Place carrot into mixing bowl and grate 5 sec/speed 6.
Add oil, chia seeds, vanilla, flour, bicarb, baking soda, cinnamon, ginger, nutmeg, cardamom, and salt and mix 10 sec/speed 5. You may need to use the spatula to assist.
Add pineapple pieces, pineapple juice, coconut, sunflower seeds and pepitas and mix 4 sec/speed 5.
Pour into prepared tin and bake (175°C) for 40 minutes or until a skewer comes out clean. Clean and dry mixing bowl.
Place banana pieces into mixing bowl and blitz for 6 sec/speed 6. Scrape down bowl.
Insert butterfly.
Place cream cheese, lemon juice, maple syrup and vanilla into mixing bowl and mix 40 sec/speed 3.5.
Spread icing onto completely cooled cake and garnish with coconut, sunflower seeds and pepitas (optional) to serve.
Carrot cake
Healthy Cream Cheese Icing
Tip
This is a Refined Sugar Free, GF, Nut Free, Egg Free, Dairy Free (Cake only) version of the BCB Caribbean Carrot Cake. The twist to traditional cream cheese frosting is yum!
Tofutti can be substituted for the cream cheese for a Vegan option (thanks for the tip Marilyn!)
Shredded coconut can be substituted with dessicated coconut.
Keep in the fridge unless eaten in 1 day!
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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