Ingredients
- 3 eggs
- 280 g brown sugar
- 150 g vegetable oil
- 315 g Self Raising Flour
- 80 g Plain Flour.
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 500 g carrots
- 160 g honey
- 480 g Cream cheese softened
- 70 g Icing sugar mixture
- --- 2/3 cup Walnuts Toasted
- 100 g cold water
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180C/160C fan-forced.
2. Grease a 9cm-deep, 20cm round loose-based cake pan. Line baking tray with Baking paper.
3. Place flours, Bicarbonate of soda, ginger and cinnamon in TM bowl. 10 sec/speed 5/MC on. Place into seperate bowl. Do not need to wash TM bowl.
4. Place chopped Carrot into TM bowl. 6 sec/speed 4/MC on. Scrape bowl. Repeat 3-4 times until carrot is grated. Place into a seperate bowl. Do not need to wash TM bowl.
5. Place eggs, sugar, oil, and milk into TM bowl 2minutes 30 sec/ speed 6/ MC on. Scrape sides.
6. Add reserved Flour mixture. 10 sec/ speed 4/ MC on. Scrape sides
7. Add reserved carrot. Hand stir in. (I found hand stirring easier as this is quicker to mix the carrot in)
8. Pour mixture into prepared pan. Clean TM bowl
9. Bake for 1 hour 20 minutes or until skewer inserted in centre of cake comes out clean. (you can cover cake loosly with foil if over-browning during cooking)
10. Stand in pan for 10 minutes to cool slightly.
11. turn top-side down onto wire rack to cool and remove cake from tin.
12. Place Honey and water into TM bowl 5 min/ 100C/ speed 1. set aside. Clean TM bowl
13. Place Cream Cheese into TM bowl. 25 sec/ speed 7.
14. Gradually add icing sugar through TM lid 20 sec/ speed 4. Scrape sides 10 sec/ speed 4/ MC on.
15. Cut cake into 3 even layers. Place base on a serving plate. Brush with 1 Tablespoon of honey syrup. Spread 1/4 of the cream cheese mixture. Top with another layer of cake. Brush with 1 Tablespoon of honey syrup. Spread 1/4 of the cream cheese mixture. Top with remaining layer of cake and remaining cream cheese mixture. Refrigerate while preparing walnuts. Clean TM bowl.
16. Return syrup to TM bowl 5 min/ 100C/ speed slowest/ Reverse add walnuts as it is mixing. 2 min/ 120C/ speed slowest/ reverse.
17. Add walnuts and some sauce to top of cake.
Enjoy
Method
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.
Comments
I made this but got half way through adding ingredients and it said to add milk. There was no milk in the ingredient list so I 'guesstimated' and added roughly 50g. At the end I added about another 50g. The finished product was a little heavy but that may have been beca I added the extra milk at the end. Would like to know the amount of milk to be added so I can do it at the correct time. It makes such a big cake, I would love to be able to make it successfully.
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