Ingredients
Healthy Carrot Cake
- 300 grams raw almonds
- 3 large carrots
- 3 eggs
- 2 tsp vanilla extract
- 2 tsp cinnamon ground
- 1/2 tsp Nutmeg
- 60 grams walnut or macadamia nut oil
- 90 grams Raw Honey
- 2 tsp Gluten Free Baking Powder
- 175 grams cup organic sultanas
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I'm cooking this todayRecipe's preparation
Preheat oven to 160C.
2. Place almonds in mixing bowl and mill 10 sec/speed 9 or until milled – if you are in tune with your Thermomix you can hear when most milling, chopping, grating is done).
3. Add carrots and grate 5 sec/speed 6 – it will mix with the almond meal. Scrape down the sides.
4. Add eggs, vanilla, cinnamon, nutmeg, oil and honey and mix 15 sec/speed 5.
5. Add baking powder and combine 5 sec/speed 5.
6. Add sultanas and mix on Reverse 5 sec/speed 4.7. Pour into a prepared 20 centimetre baking tin and bake for one hour to 1½ hours, or until cooked through. Cover if necessary with foil.
8. Remove from oven and cool completely in the tin, then turn out.
9. Serve alone or topped with thick natural yoghurt, or a topping of your choice. It keeps in the fridge for up to five days.
You can eat this knowing it’s a healthy recipe, good for you and tastes fantastic!
One picture is un-iced and cooked for one and a half hours. Main picture is iced with a little raw sugar (about 50g) with lemon zest milled on speed 9 and mixed with 125g cream cheese and topped with walnuts.
Healthy Carrot Cake
Tip
I hope you enjoy this flourless, sugarless, butterless carrot cake. You can eat this knowing it's a healthy recipe, good for you and tastes fantastic! This cake is a Paleo Diet recipe.
I have converted this recipe for Thermomix from The Healthy Chef - www.healthychef.com
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
Loz24: Sesame oil is an extremely strong flavoured oil- as you are probably aware it is only used a tablespoon at a time in Asian/Indian recipes. 60g would have tasted awful.
It was definitely the oil and not the recipe that turned out badly. I guarantee that if you try this again with the correct oil (even coconut oil makes a fine substitute) you will not fail again. Then you may be able to adjust your 1 star rating to a more accurate 5 stars
I've been making this cake for years and everyone who tries it asks for the recipe. Happy cooking!
Thank you Penny for converting this recipe for the Thermomix
I didn't have macadamia or walnut oil so substituted it with sesame oil after doing some googling. Ended up having it with lashings of cream as it was pretty terrible, threw it in the bin after we had both tasted it - not sure whether how bad it was was down to the sesame oil or recipe in general.
I’ve been making Theresa Cutter’s original version of this for years. It’s a freezer staple in our house. So pleased to see it converted for the Thermomix. This is exactly as the original. Thank you.
Delicious! I doubled the cinnamon and used stevia powder instead of honey and added 1 cup of almond milk to compensate. Also added 2 tbsp ground flax for added fibre. Will be making these often. Thanks!
A really easy cake to make. Not your traditional carrot cake but very nice.
Lovely moist cake. Hubby was surprised to hear it was so healthy
I chopped up some dates in place of the sultanas. Will be making again for sure.
Yommo!!
This was soo yummy, even my extended family (non-healthy eaters) loved it. I added dried cranberries to the mix instead of saltanas....
Didnt need icing, was good enough.. We froze it in slices for kids lunch boxes & was great defrosted as well
This is my go to cake for any occasion. I just love it. Thank you for sharing.
Quite nice flavours! I added two tablespoons of cornflour, as I normally find almond cakes stay a bit too moist. It worked really well! Calories were 489 per 1/8 of the cake.
Is made this yesterday and was very happy with the taste so I gave it 5 stars... Always in the lookout for delicious grain free recipes ...this is one of these.
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