Ingredients
16 slice(s)
cake
- 5 Eggs, separated
- lemon rind from 1 lemon
- 150 g Rapadura Sugar
- 430 g Carrots, roughly chopped
- 240 g Almonds raw
- 75 g Coconut Flour
- 1 tsp baking powder GF
- 1/2 tsp cinnamon, ground
- 1/2 tsp Cloves, ground
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6
1h 35min
Preparation 30minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
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Recipe's preparation
1. Freeze almonds for 20 - 30 mins.
2. Grease and line base of 22cm springform tin. Preheat oven to 180 degrees (160 degrees fan forced).
3. Add almonds to TM bowl, pulverise 10 seconds, speed 9. Set aside in a large bowl.
4. Place carrots in TM bowl, grate 5 seconds, speed 5. Add to bowl with almonds.
5. Place lemon rind and sugar to TM bowl, pulverise 20 seconds, speed 9. Add egg yolks, mix 20 seconds, speed 5. Scrape down bowl, mix 20 seconds, speed 5.
6. Add egg mixture to bowl with carrot mix. Add flour, baking powder and spices. Mix well. Wash and dry TM bowl very carefully.
7. Insert butterfly into clean TM bowl. Add egg whites, whisk to soft peaks 2.5 - 3 minutes, speed 3.5
8. Fold egg whites gently into carrot mixture in 2 batches, mixing gently.
9. Pour into prepared cake tin. Bake 1 hour 5 minutes or until cake is golden and skewer comes out clean.
Cake
Accessories you need
-
Butterfly
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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 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
Add a commentThis recipe made a huge cake
This recipe made a huge cake which is great. The mixture was very dry and did not pour into the tin at all. Any suggestions Where I may have gone wrong? Seemed like lots of carrot...