Marians Caribbean Carrot Cake

Baking - sweet

Preparation time

15min

Total time

1h 15min

Portion

20 piece(s)

Level

medium

TM 6
TM 5
TM 31

by Marian Hearn

published: 2024/06/26

Add to collections

Create a variant

Ingredients

Carrot cake

300 g carrot, cut into pieces
100 g macadamia oil
3 large eggs
1 tsp vanilla extract
370-380 g Canned Pineapple Pieces, weighed after draining
100 g Coconut sugar
220 g Self Raising Flour
1 tsp baking powder
1 pinch salt
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg, and cardamom
1 tsp ground cardamom
85 g Desiccated coconut
100 g Nuts, Pecan & Maccadamia
250 g cream cheese
180 g Butter
230 g icing sugar
1 level tsp natural vanilla extract

Icing

200 g cream cheese
50 g unsalted butter
230 g icing sugar
1 tsp vanilla extract
100 g walnuts, to serve
Shredded coconut, (optional) to serve

Add to shopping list

Accessories you need

Spatula TM5/TM6
buy now

Share your activity

I'm cooking this today

Recipe's preparation

Carrot cake

Preheat oven to 175°C. grease a bunbt style small baking tin and 6 muffin tray and set aside.

Place carrot into mixing bowl and grate 5 sec/speed 6.

Add oil, eggs, vanilla, sugar, flour, baking soda, cinnamon, ginger, nutmeg, cardamom and salt and mix 5 sec/speed 5.

Add pineapple, coconut and nuts and mix 4 sec/speed 5.

Pour into prepared tins and bake (175°C) for 45-60 minutes or until a skewer comes out clean. About 98c temperature.
Leave in tin for 30 mins before turning out on wire cooling rack.
Clean and dry mixing bowl.

Icing (Optional)

Place cream cheese, butter, icing sugar and vanilla into mixing bowl and mix 15-20 sec/speed 9.

Spread icing onto completely cooled cake and garnish with coconut (optional) and walnuts to serve.

Tip

This is an updated version of the same recipe that appears in the EDC.Shredded coconut can be substituted with dessicated coconut.Walnuts can be substituted with pecans.

Thermomix Model

Recipe is created for
TM 6

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.
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!
Recipe is created for
TM 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.