Ingredients
Carrot and Pecan Cake
- 2 carrots, roughly chopped
- 130 grams Fine rice flour
- 75 grams Cornflour (Maize)
- 65 grams Tapioca Flour (arrowroot)
- 2 teaspoons ground cinnamon
- 1 teaspoon Bi Carb Soda
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 220 grams brown sugar
- 90 grams vegetable oil
- 3 eggs
- 100 grams Milk, I use Zymil - Lactose Free
- 90 grams pecan nuts, chopped
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Preheat oven to 170 Degrees (I have fan forced)
Place Carrots in bowl and chop speed 5 for 5 seconds
Set aside
Place rice flour, cornflour, tapioca flour, cinnamon, bi carb, baking powder, xanthum and brown sugar into bowl (I dont bother washing after I do the carrots) and turbo 2 to 3 times to combine these dry ingredients.
Add carrot, oil, eggs (mine weighed 130gr) and milk mix 10 seconds speed 4 – scrape down the sides.
Add Pecan pieces mix 10 seconds
"Counter-clockwise operation" speed 4 (or until pecans combine with mixture).Place mixture in a prepared loaf tin (20cm X 9cm)
Sprinkle with extra Pecans (OPTIONAL)
Bake for 1 hour at 170 degrees – cover with foil half way through to avoid over browning.
Remove from oven when cooked through and leave to rest in tin for 10 minutes prior to removing from tin.
Tip
Recipe converted from - Food Intolerance Management Plan
Thermomix Model
-
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