- 300 g Self Raising Flour
- 225 g plain flour
- 1 tsp Bi Carb Soda
- 2.5 tsp ground nutmeg
- 2.5 tsp ground cinnamon
- 440 g caster sugar
- 100 g Walnuts roughly chopped, or sunflower seeds if nut free
- 4 large carrots
- 310 g vegetable oil
- 5 eggs
- 300 g sour cream
- 2 tsp vanilla extract
- 500 g Cream cheese softened
- 500 g icing sugar
- 1 tsp vanilla extract
- walnuts or sunflower seeds to sprinkle on top
Recipe is created for
Pre-heat oven to 180c
Put Carrots in to bowl and grate for 6 secs/ sp 7 or until all grated and no large pieces are left.
Add all wet ingredients to bowl. Mix on sp 4/10 secs.
Add all dry ingredients. Mix on sp 4-5/15 secs.
Pour into lined and greased cake tins or muffin trays and bake until a skewer inserted comes out clean.
One large cake would take 2 hours, a small cake about 45 mins and muffins only about 25 mins.
Leave cake to cool on wire rack before icing.
Meanwhile beat cream cheese, icing sugar and vanilla essence on sp 5/20 seconds or until smooth and creamy.
You could split a large cake into 2 layers and spread bottom layer with half the frosting add the top, then spread with remaining frosting.
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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