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Ingredients
18 portion(s)
Carrot cake
- 125 grams carrot
- 100 grams brown sugar
- 50 grams coconut oil
- 50 grams Butter
- 2 tsp mixed spice
- 2 eggs
- 200 grams Self Raising Flour
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6
30min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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5
Recipe's preparation
- Turn oven on to 180c, line baking tin.
Add carrots to TM bowl, chop for 5 seconds on speed 8 - Insert butterfly add butter, sugar, coconut oil, eggs & mixed spice to bowl, mix for 10 seconds on speed 5 or until combined. mc on
- Add flour and mix for 10 seconds on speed 5 or until combined. mc on
- Pour into cake tin and bake for 20-25 minutes
10
Accessories you need
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Butterfly
buy now -
Spatula TM5/TM6
buy now
11
Tip
You can add nuts or sultanas to this cake to give it a different texture. Works well with either.
You can also pour this into cup cake cases for school lunch boxes.
Add cream cheese icing to serve
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.
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