Ingredients
Cake
- 250 grams pepitas (pumpkin seeds)
- 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
Cream Cheese Icing
- 220 grams icing sugar, (or raw sugar milled 10sec/sp10)
- 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
Describe the preparation steps of your recipe
1. Preheat oven to 185°C (fan forced)
2. Grease 25cm round cake tin
3. Place carrots into bowl and chop 4sec / sp5. Set aside.
4. Place eggs, sugar and oil in bowl and mix 5sec / sp5.
5. Add vanilla, spice, salt, flour and bicarb soda to bowl and mix 10sec / sp5.
6. Add pepitas and carrots and mix
"Counter-clockwise operation" / 45sec / sp2.7. Pour cake into tin and bake 75 minutes.
Add all ingredients to bowl and mix 20sec / sp6. Ice cake when cool.
Cake
Icing
Tip
This can be made into cupcakes. Makes 12-18 depending on size of the tins. Bake for 25-30 minutes or until bounce back when touched in the middle.
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
Nice recipe. I added 100g of pumpkin seeds and 150g of sultanas as 250g of pumpkin seeds seems a lot.
In my fan forced oven cake takes 50 minutes at 170c. I had to put foil on to stop the top from burning.
Thank you for the recipe carrot cake is my Daughters favourite however she’s anaphylactic to nuts so it’s lovely that I can still bake her a delicious carrot cake. 🤗
Delicious and moist. Love it!
This recipe is an exact copy of "Best Every Carrot Cake" with only the walnuts substituted to make it nut free. Is it not a "clone" of the original recipe.
These made lovely moist muffins, went down a treat with my family!
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