Ingredients
Cake
- 250 grams walnuts
- 400 grams carrots, washed and roughly chopped
- 2 eggs
- 220 grams raw sugar
- 160 grams EVOO (olive oil)
- 1 tsp vanilla essence
- 1/2 tsp mixed spice
- 1/4 tsp salt
- 200 grams plain flour
- 1 tsp bicarb soda
Icing
- 220 grams raw sugar, milled 10 sec, sp.10 to icing sugar
- 90 grams cream cheese
- 45 grams Butter, at room temperature
- 1/2 tsp lemon juice
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 185 degrees celsius.
Grease 25cm round cake tin/ line with baking paper, and set aside.
Place walnuts into bowl and mill for 4 seconds on speed 9. Set aside.
Place carrots into bowl and chop for 4 seconds on speed 5. Set aside with walnuts.
Place eggs, sugar and oil in bowl and mix for 5 seconds on speed 5.
Add vanilla, spice, salt, flour and bicarb to bowl and mix for 10 seconds on speed 5.
Add walnuts and carrots and mix on REVERSE for 15 seconds on speed 2.
Pour into cake tin and bake for 75 minutes.
Combine all icing ingredients in bowl and mix for 20 seconds on speed 6.
Ice cake when it has cooled.
Cake
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
great cake but I will use a smaller tin next time .. 25cm tin makes the cake less than 4cm tall .. bit too flat
Can the recipe be halved pls?
I made this yesterday, and it's absolutely the best cake I have ever made. Yummmmmmmmmmmmmmmmm
Super yum! Very well received as a birthday cake. On top of the icing I decorated it with dried flower petals.
Did some alterations:
3 eggs
175g raw sugar
1tsp mixed spice
1tsp cinnamon
220g flour
drained pineapple pieces
used Rice Bran oil instead of olive oil
For the icing:
250g cream cheese
Mill 4tsp raw sugar, with the rind of one lemon
Juice of 1/2 a lemon
Finished off with the butterfly on Sp 4 to get a slightly whipped consistency
All who ate this wanted more.
Quick easy and delicious. Mine cooked perfectly for 12 minutes on 200 degrees fan forced oven.Thanks for a great recipe ❤️ Folsom Painting Company
This recipe never fails to render a delicious result. Thanks!
It definitely is the best carrot cake ever. Added extra egg as per comments. Not to sweet at all. Wonderfully moist and super easy to make.
Great recipe and it works for TM5. I just reduced the sugar to 100g and slightly reduced the carrot and add one more egg. I baked only for 45 mins at 180 degrees. For icing I increase the cream cheese and reduce the sugar by half and double the cream cheese and added lemon zest. It's perfect!
Best carrot cake I've had, my family was fighting over the last piece. I did reduce the amount of sugar, added an extra egg & used cinnamon instead of mixed spice as had none 👌🏾. Will definitely be a regular in this household 🤩.