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Carrot Cake with Blueberry Cream Cheese Icing


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Ingredients

10 portion(s)

Cake

  • 255 g carrot, roughly cut
  • 90 g nuts of your choice, (I like walnuts, pecans or hazelnuts)
  • 3 eggs
  • 230 g oil of choice
  • 200 g brown sugar
  • 185 g plain flour
  • 3 tsp baking powder
  • 1 tsp baking soda, (bicarbonate of soda)
  • pinch salt
  • 2 tsp ground cinnamon, (ever tried grinding your own sticks?)

Icing

  • 120 g raw sugar
  • 125 g cream cheese
  • 30 g Butter
  • 2 handfuls frozen blueberries, (or use raspberries for pink, or stick with traditional 2tsp of lemon or orange juice)
  • 6
    45min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    Cake
  1. Chop the nuts for about 5 seconds on speed 6-7 until they're as small as you like them. Set aside.

  2. Grate the carrots about 5 seconds on speed 6-7 until fine. Set aside with the nuts.

  3. Add the eggs, oil and brown sugar. Mix together for about 5 seconds on speed 4-5

  4. Add the flour, powders, salt & cinnamon and mix on speed 5 for about 20 seconds until all smooth.

  5. Scrape down the sides, and add the carrot and nuts. Mix on Counter-clockwise operation speed 3 for 4 seconds.

  6. Pour into your tin and bake 40 minutes in moderate oven, which is 180 or if the oven's fan forced, 170. You can test to see if skewer comes out clean or I gently touch the middle and if it feels spongy and springs back, it's done. As for the tin, my original recipe called for a 23cm square cake tin greased/lined with paper. I usually don't bother with the paper but whatever! I've also done quite a large rectangle tin and other times I do 2 round cake tins - or I've done one round cake tin and then the rest in muffin trays. Anything goes really.

  7. Icing
  8. Add the sugar and grind for 20 seconds on speed 10

  9. add all other ingredients and mix on speed 5-6 about 30 seconds until smooth and fluffy, and until berries are chopped the way you like them. If you want the icing to be lighter continue beating or add the butterfly and decrease speed to 4.

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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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