Preparation time
35min
Total time
35min
Portion
8
slice(s)
Level
--
Ingredients
Raw carrot cake
- 120 g hazelnuts
- 750 g carrots
- 120 g almonds
- 230 g pitted dates
- 0.25 level tsp Nutmeg
- 2 level tsp cinnamon, Ceylon
- 1.25 level tsp ground ginger
- 80 g dessicated coconut
- 3 tablespoon dried cranberry
- 250 g Lactose free Cream Cheese
- 1.5 level tbsp Maple syrup
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Chop nuts 3s sp4. Set aside
Chop carrot 20s sp 8. Drain carrots in milk bag.
Chop almonds 10s sp 10. Add in dates, spice, pinch salt 25s sp 4.
Add carrot, coconut, cranberry. Mix sp 2 till combined.
Line 15cm tin with glad wrap. Press mix into tin.
Mix cream cheese with syrup and put on top. Fridge for 1 hr.
Tip
Use the milk bag.
Thermomix Model
-
Recipe is created forTM 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.
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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