Ingredients
Cake
- 2 large carrots
- 200 g brown sugar
- 1.5 teaspoons baking powder
- 150 g Rice Bran Oil
- 3 eggs
- 215 g plain flour
- 1.5 teaspoons bicarbonate soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 85 g sultanas
Cream Cheese Frosting
- 65 g white sugar
- 250 g cream cheese, roughly chopped into 3cm squares
- 1 tablespoon lemon juice
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat the oven to 180 ° C. Grease a 22cm round springform ring tin or a 20cm round baking tin.
2. Peel and cut carrots into 3cm pieces (roughly).
3. Place carrots in TM bowl. 5 secs/speed 5
4. Pour out grated carrot and set aside.
5. Place sugar and oil in TM bowl. 30 secs/speed 6
6. Add eggs in TM bowl. 20 secs/speed 6.
7. Add flour, baking powder, bicarb, cinnamon, ginger, reserved carrot and sultanas into the TM bowl. 15 secs/speed 1.
8. Pour out cake mixture into prepared tin. Bake for 45 minutes.
Start with a clean and dry TM bowl.
1. Place sugar in TM bowl. 5 secs/speed 10.
2. Use spatula to scrape down the TM bowl.
3. Insert butterfly whisk.
4. Add cream cheese and lemon juice to TM bowl. 2 mins/speed 3.
5. Ice the cake when cool. Grate some lemon rind over the frosting prior to cutting the cake.
To make the cake
To make the Cream Cheese Frosting
Tip
Cake may be made the day before and iced on the day of serving.
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'm still making this one after 7 years LOL. It's a winner every time! 👍🏻
When I don't have rice bran oil, I use Vegetable oil.
Easy, moist and tasty carrot cake. I used less sugar & 50g shreadded coconut instead of sultanas.
Melinda Hutchison | Customer I
Made this and added the zest of one lemon 🍋 delicious!! 5 ⭐️ s!!
Great cake......my go to carrot cake recipe. Never fails to impress.
For a non carrot cake liker this cake was beautiful. Made the night before and iced the next day - yum! Used vegetable oil and added half the sugar. Baked in a square tin and was definitely cooked at 35 mins. The sultanas added to the moistness. Didn't use this recipe for frosting. Found another one on rc. Not a very big cake. Will definitely be making again.
Made this today and it is delicious! The cream
Cheese topping is literally "the icing on the cake", so creamy and really compliments the cake. I used three large carrots and used olive oil as I didn't have rice bran. Realised I didn't have any brown sugar and was about to run to the shops until I realised that the wonderful Thermomix can make brown sugar too so quickly whipped up some of that. will definately use this recipe again. Thank you!
Delicious, I also reduced sugar in cake to 100g. Icing complimented cake perfectly. Thank you
Success thanks. Yum. Reduced sugar and used gluten free flour. Will make again
Very tasty. I made them into muffins instead for my kids lunch boxes, so only cooked for 20 mins. I reduced the sugar to 100g and used grape seed oil instead and added pepitas instead of sultanas. Worked out great!
Lovely and moist
Great taste, moist and the cream cheese topping is fabulous. Will definately make again
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