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Annieb's Healthy Carrot Cake [no sugar or oil]


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Ingredients

12 portion(s)

Carrot cake

  • 4 eggs
  • 4 tablespoons honey
  • 300 grams cups self-raising flour, I use wholemeal
  • 1/2 level teaspoon bicarbonate soda
  • 2 teaspoons cinnamon
  • 1 pinch salt
  • 450 g Can crushed pineapple, drained, juice retained
  • 300 g carrots, tops removed [4 carrots]
  • 200 g Nuts, pecans, walnuts, or almonds

White chocolate cream cheese icing

  • 250 g cream cheese, room temperature
  • 125 g white chocolate, previously melted and cooled
  • 8 tablespoons icing sugar, optional
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Recipe's preparation

    Cake
  1. Preheat oven to 190C (175 degrees if using fan forced).

  2. Grease two round cake tins with baking paper.

  3. Grate carrot in the TM bowl on Speed 5 for 5-10 seconds (depending on how course you would like your carrot). Place the carrot in a separate bowl and wipe out the TM bowl.

  4. Place the nuts into the TM bowl and chop on Speed 8 for 5 seconds. Place the pecans into the grated carrot bowl.

  5. Add the eggs to the TM bowl and mix on Speed 5 for 20 seconds.

  6. Add the dry ingredients and mix on Speed 5 for 10 seconds.

  7. Add the carrot, pecans, honey and pineapple and mix on Reverse Speed 3 for 20 seconds (you may need to use the spatula to help).

  8. Bake for 30-35mins or until just cooked through and golden (or longer if using only one tin).

  9. Cool in pans for 5 mins before turning onto a wire cake rack to cool completely.

  10. Cream cheese and white chocolate icing
  11. Grate the chocolate in the TM bowl by turning up to Speed 8 for 5 seconds, then melt on Speed 3 for 3 minutes, 50 degrees. Set chocolate aside to cool.

  12. Mix the cream cheese, cooled chocolate and the icing sugar in the TM bowl on Speed 6 for 20 seconds.

  13. Spread half of the cream cheese on top of one of the cakes. Add the second cake layer on top of the icing.

  14. Spread the remaining icing over the top of the cake and finish off by sprinkling with nuts or chocolate curls (optional).

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Accessories you need

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Tip

This carrot cake will keep in the fridge in an airtight container for up to 4 days.

For a chocolate free icing, simply swap the chocolate with room temperature butter.

 

Adapted from //thermobliss.com/carrot-cake/

with the sugar and oil removed from the original recipe. If you wish to add sugar and oil, add up to 300grams sugar and 120g oil with the eggs before you beat the eggs, and omit the pineapple juice and honey.


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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