Preparation time
10min
Total time
50min
Portion
24
portion(s)
Level
easy
Ingredients
Cake
- 190 grams carrot, approx 2 small carrots
- 160 g zuichinni, approx 1 zuichinni
- 2 eggs
- 100 g raw sugar
- 100 grams vegetable oil, or any neutral oil
- 50 grams Maple syrup, or honey or agave
- 180 grams SR flour
- 1/2 tsp ground cloves
- 1/2 tsp ground all spice
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp bicarb soda
- 1 tsp baking powder
- 1/2 tsp salt
- 100 g walnuts
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- PREHEAT OVEN TO 180 degrees and line baking tin.
1) Add carrot to the
"Closed lid" and grate for 5 sec sp 5. Set aside in the seperate bowl.
2) Add zuchinni to the"Closed lid" and grate for 3 sec sp 5. Set aside in the same bowl as the carrots.
3) Place eggs, sugar, oil, maple syrup, SR Flour, ground spices, bicard soda, baking powder and salt to"Closed lid" and beat for 30 secs
"Counter-clockwise operation" sp 4.
4) Return carrots, zuichinni and walnuts to"Closed lid" and combine for 10 secs "Counter-clockwise operation" sp 4
5) Pour into baking tin and bake for approx 40-50 mins depending on your oven. When skewer come out clean then its cooked.
I generally serve with butter as it is sliced but you could also ice with cream cheese icing for something a little more sweet.
ENJOY
Tip
This cake freezes amazingly well! Great for those unexpected guests.
Thermomix Model
-
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.
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Comments
I just used zucchini and the flavour was amazing. Everyone loved it including a friend who doesn't normally eat cake and a pastry chef husband who normally makes all the desserts. It didn't need icing.This is now my go to cake. Thank you
Did as a loaf with zucchini, sweet potato, pecans and freshly milled Mixed Spice. Delicious and staying really tender and light days later! Thank You.👏👏
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Love this cake, so easy, versatile & quick - and a great way to use up excess vegetables! I've made it with zucchini & carrot, just carrot, just zucchini, zucchini & grated apple, and also with zucchini & orange sweet potato. I use my own Persian sweet spice blend - milled in the Thermie - and stir through a handful of raisins or barberries at the end. Freezes well, I just had some for morning tea when a friend dropped by - slices thawed in microwave in seconds.
Beautiful cake would definitely make again.
perfect with a cup of tea.
Lovely! Made it with my 3 and 5 year olds. We made cupcakes with the mixture and they love them, even without the icing. Will try less sugar next time. Will deinitely make these again!
Love this recipe - so quick and easy. My new favourite cake. I’ve made it 3 times in a couple of weeks as muffins, added heaped teaspoons of the spices, baked for 18 minutes and topped with cream cheese frosting. YUM!!
Excellent recipe, thanks Mel. The cake is delicious. Despite omitting baking powder (its on my shopping list) the result is a moist but not dense cake.
I made a second one with a variation: added cocoa powder and once cooled topped it with coffee frosting and extra broken walnuts. Yum.
Absolutely delicious. Made it with gluten free SR flour, coconut sugar instead of raw and still added to Bi Carb and Baking Powder for extra rise. Great recipe - thank you for sharing.
Made into muffins, these are delicious!!! So light and fluffy. Will drop the sugar to 70g next time.
Great recipe! I reduced mixing time to 20 seconds, so it was just combined. Then another 10 once the zucchini mix was added back in. Made muffins so only needed 18 minutes to cook. Will be making these again!