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Almond and Carrot Cake


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Ingredients

12 portion(s)

Almond and Carrot Cake

Almond and Carrot Cake

  • 100 g Grapeseed Oil
  • 220 g almonds
  • 330 g carrots, Cut into pieces
  • 1 tsp natural vanilla extract
  • 3 eggs
  • 150 g light brown sugar
  • 2 tsp gluten free baking powder2
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 pinch salt

Frosting

  • 120 g raw sugar
  • 1/2 orange zest, zest only, no white pith
  • 90 g unsalted butter
  • 125 g cream cheese

Decoration

  • 1 tbsp walnuts
  • 1 tbsp shelled pistachios, unsalted
  • almonds, for decorating
  • hazelnuts, without skin, for decorating
  • pecans, for decorating
  • 6
    16h 0min
    Preparation 15h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!
  • 9
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Recipe's preparation

    Cake
  1. Preheat oven to 170 *C. Grease and line a cake tin (20cm) and set aside
  2. Place almonds into mixing bowl and mill 5-10s/sp7 or to a fine powder consistency. Transfer into a bowl and set aside
  3. Add carrot into mixing bowl and grate 5s/sp 6
  4. Add all remaiing ingredients (incl almond meal) and mix 10s/sp5. Scrape down sides of mixing bowl with spatula
  5. Pour into prepared tin and bake 45-60min (170*C) or until a wodden skewer inserted in the middle comes out clean.
    Allow cake to cool for 30min in tin and then transfer to wire rack to cool completely.
  6. Frosting
  7. Place sugar and orange zest into mixing bowl and mill 50s/sp 10
  8. Scrape down sides of mixing bowl with spatula and mill 50s/sp 10
  9. Add butter and chop 5s/sp 5
  10. Add cream cheese and mix 25s/sp 4.
    Spread frosting onto completely cooled cake, then place into refrigerator for 30min
  11. Decoration
  12. Place walnuts and pistachios into mixing bowl and chop 8s/sp 4.
    Remive cake from refrigerator and decorate with choppes nuts and whole almonds, hazelnuts and pecane before serving
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Accessories you need

  • Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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