4.5 (11)
thumbnail image 1
thumbnail image 1
Preparation time
15min
Total time
55min
Portion
16 portion(s)
Level
easy

Ingredients

Carrot Cake

  • 2 carrots, roughly chopped
  • 35 g walnuts
  • 150 g wholemeal flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 tsp mixed spice
  • 200 g sugar
  • 130 g sultanas
  • 180 g oil
  • 2 eggs

Cream Cheese Icing

  • 60 g cream cheese
  • 25 g Softened butter cubed
  • 150 g icing sugar
  • Grated Lemon Rind from 1 Lemon

Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
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Recipe's preparation

    To Make Carrot Cake
  1. Pre-heat your oven to 180 degrees.  Line a 20cm square cake tin.

     

  2. Place the carrots and walnuts into the TM bowl then chop on Spd5 / 3 seconds.

     

  3. Scrap down sides of bowl.  Add the flour, baking soda, cinnamon, mixed spice, sugar and sultanas to the TM bowl.  Mix on Counter-clockwise operation"Counter-clockwise operation" , spd 3 / 10 seconds.

     

  4. Add the oil and eggs.  Mix on Counter-clockwise operation"Counter-clockwise operation" , spd 5 / 10 seconds.

     

  5. Pour your cake mixture into the lined cake tin and bake in the oven for 40 to 45 mins.  Once cooked allow to cool for 5 mins in the tin before removing onto a wire rack. 

     

     

  6. While your cake is cooling, make the cream cheese icing!

     

  7. Cream Cheese Icing
  8. Place the butterfly whisk in the TM bowl over the blades, then add the cream cheese and butter.  Beat on speed 4 for 10 seconds.  Scrape down side of bowl and repeat another two times.

     

  9. Add icing sugar and lemon rind to the bowl and beat on speed 4 for 30 seconds.

     

  10. Once your cake is completely cool, spead the cream cheese icing over the top of your cake and cut into 16 equal pieces.  I like to put a little grated lemon rind on the top of the icing to finish it off.

     

    Enjoy your cake

Tip

I always use raw sugar but you can easily use white sugar.

 

This recipe was converted from Edmonds Cookery Book - edition 1991, pg 20 (carrot cake) and pg 66 (cream cheese icing).

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 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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Edmonds Carrot Cake

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