Ingredients
Cake
- 3 --- Large free-range eggs
- 120 grams Macadamia Oil (or other nut oil)
- 250 grams raw sugar
- 360 grams wholemeal self-raising flour
- 1/2 teaspoon bicarbonate soda
- 2 teaspoons cinnamon
- 300 grams fresh diced pineapple pieces
- 3 --- medium sized carrots
- 180 grams Pecans or walnuts
Icing
- 250 grams cream cheese
- 1/2 icing sugar, (1/2 cup)
- 100 grams white chocolate
- 100 grams white chocolate, (for garnishing)
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 190C (180 degrees if using fan forced).
2. Grease two round cake tins with baking paper. (I often use 2 loaf tins - these will take longer to cook)
3. Peel and roughly chop the carrots.
4. Grate carrot in the TM bowl on Speed 5 for 5-10 seconds (depending on how course you would like your carrot - I like mine quite coarse). Place the carrot in a separate bowl and wipe out the TM bowl. (Don't be too fussy about this)
5. Place the walnuts (or pecans) into the TM bowl and chop on Speed 8 for 5 seconds.
6. Place the walnuts (or pecans) into the bowl with the grated carrot.
7. Add the eggs, oil and sugar to the TM bowl and mix on Speed 5 for 20 seconds.
8. Add the dry ingredients and mix on Speed 5 for 10 seconds.
9. Add the carrot, walnuts (or pecans) and pineapple and mix on
"Counter-clockwise operation" Speed 3 for 20 seconds (you may need to use the spatula to help at the end).10. Bake for 30-35mins or until just cooked through and golden (longer if using only one tin).
11. Cool in pans for 5 mins before turning onto a wire cake rack to cool completely.
1. Grate the chocolate in the TM bowl by turning up to Speed 8 for 5 seconds, then melt on Speed 3 for 3 minutes, 50 degrees.
2. Set chocolate aside to cool.
3. Mix the cream cheese, cooled chocolate and the icing sugar in the TM bowl on Speed 6 for 20 seconds.
4. Spread half of the cream cheese on top of one of the cakes.
5. Add the second cake layer on top of the icing.
6. Spread the remaining icing over the top of the cake and finish off with chocolate curls (optional).
Cake
Icing
Tip
* This carrot cake will keep in the fridge in an airtight container for up to 4 days.
*I often choose to just bake in 2 loaf tins and ice the tops only.
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
I’ve just made this recipe and I used “Winny”s idea of using 5 medjool dates in replacement of the raw sugar. I still used eggs in mine. I often reduce the sugar in most recipes but I just feel it’s not quite sweet enough and the dates need more chopping time than the pineapple and carrot. If I do this recipe again I would chop the dates a bit more first. I used fresh pineapple....... not sure if others are using tinned?
I cut down the sugar, prob too much and left out an egg - dont do that, it'll be too crumbly.
Lovely recipe thanks. I made a few changes to make it sugar-free and egg-free, I used 5 medjool dates instead of sugar, and chopped the carrot, pineapple and dates at the same time. I used chia seeds and water instead of eggs. I halved the recipe and made 12 muffins instead of a cake, and baked them for 15 minutes
Delicious! My husband and 2 year old devoured them!
great recipe. All enjoy it loads!!
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