Ingredients
The Best Carrot Cake
- 380 g carrot, Roughly chopped
- 4 --- eggs
- 170 g canola oil
- 330 g sugar raw
- 2 tsp cinnamon
- 2 tsp Nutmeg
- 1/4 tsp salt
- 140 g plain flour
- 130 g wholemeal flour
- 2 tsp baking soda
- 50 g sultanas
- 40 g walnut pieces
icing
- 60 g Butter, Room temp
- 130 g caster sugar
- 180 g cream cheese
- 2 tsp lemon juice
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180 degrees C.
Grease 25cm bundt tin.
Place carrots into bowl and chop for 4 seconds on speed 5 then set aside. Place eggs, sugar and oil in bowl and mix for 5 seconds on speed 4. Add cinnamon, nutmeg, salt, flour and sift in bicarb soda to bowl and mix for 10 seconds on speed 5. Add walnuts, sultanas and carrots and mix on REVERSE for 15 seconds on speed 2. May need some assistance with the spatula after, if not fully integrated. Pour into cake tin and bake for 45 minutes, cool in tin for 10 mins before turning out .Cool on a wire rack. Ice when cold - Icing, Combine all icing ingredients in bowl and mix for 20 seconds on speed 4
add in the butterfly and mix 1min speed 5.
Method
Tip
Decorate with dried fruit and nuts
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.
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