Carrot and Pecan Cake

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Carrot and Pecan Cake

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Ingredients

10 slice(s)

Carrot and Pecan Cake

2 carrots, roughly chopped
130 grams Fine rice flour
75 grams Cornflour (Maize)
65 grams Tapioca Flour (arrowroot)
2 teaspoons ground cinnamon
1 teaspoon Bi Carb Soda
2 teaspoons baking powder
1 teaspoon xanthan gum
220 grams brown sugar
90 grams vegetable oil
3 eggs
100 grams Milk, I use Zymil - Lactose Free
90 grams pecan nuts, chopped

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6

1h 10min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Snack Supper Baking BBQ Birthday Children birthday Everyday Party Picnic Easy Quick Cake Dessert Gluten free Lactose free

Recipe's preparation

Preheat oven to 170 Degrees (I have fan forced)

Place Carrots in bowl and chop speed 5 for 5 seconds

Set aside

Place rice flour, cornflour, tapioca flour, cinnamon, bi carb, baking powder, xanthum and brown sugar into bowl (I dont bother washing after I do the carrots) and turbo 2 to 3 times to combine these dry ingredients.

Add carrot, oil, eggs (mine weighed 130gr) and milk mix 10 seconds speed 4 – scrape down the sides.

Add Pecan pieces mix 10 seconds "Counter-clockwise operation" speed 4 (or until pecans combine with mixture).

Place mixture in a prepared loaf tin (20cm X 9cm)

Sprinkle with extra Pecans (OPTIONAL)

Bake for 1 hour at 170 degrees – cover with foil half way through to avoid over browning.

Remove from oven when cooked through and leave to rest in tin for 10 minutes prior to removing from tin.

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Recipe converted from - Food Intolerance Management Plan

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.