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Carrot Cake


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Ingredients

8 slice(s)

Carrot Cake

  • 220 grams wholemeal flour
  • 210 grams raw sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda / bi-carb soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg ground
  • 1 teaspoon salt
  • 100 grams coconut oil
  • 1 teaspoon vanilla essence
  • 130 grams crushed pineapple
  • 2 eggs
  • 2 carrots, large

Cream Cheese Icing

  • 125 gram cream cheese, softened
  • 1 tablespoon Butter, softened
  • 220 grams icing sugar
  • 1 teaspoon vanilla essence
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Preparation
  1. 1. Pre-heat oven to 180c

    2. Gease and line a round cake tin.

    3.Put crrots into bowl and grate for 6 sec/sp 7 or until all grated and no large pieces are left.

    4. Add all wet ingredients to bowl and mix on 10 sec/sp 4

    5. Add all dry ingredients and mix 15 sec/sp 4-5

    6. Pour into lined and greaqsed cake tin and bake for about 35 minutes or until done.

    7. When cake is cooled ice with cream cheese icing.

  2. Cream Cheese Icing
  3. Add all ingredients to the bowl and beat 20 sec/ sp 5 or until smoothand creamy.

    If desired sprinkle chopped nuts( pecan/walnuts) on top.

10

Accessories you need

11

Tip

Converted from recipe found in Naturally Healthy Cookbook


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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Comments

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  • Beautiful! 35 minutes not

    Submitted by Emma B on 4. January 2016 - 16:51.

    Beautiful! 35 minutes not long enough cooking time though tmrc_emoticons.) 

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  • I used 50 gms less sugar in

    Submitted by Margaret Stepniewski on 20. November 2014 - 18:22.

    I used 50 gms less sugar in the cake and 20 gms less in icing and it was still very sweet. Also put about teaspoon of lemon juice in icing instead of vanilla. Used a 20 cm tin and cooked cake for 50 minutes.  Delicious. 

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  • Delicious!! My husband & I

    Submitted by Kelsta23 on 17. October 2014 - 20:57.

    Delicious!! My husband & I thought this cake was one of the best carrot cakes out there. Highly recommend!

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  • Great recipe - tastes like

    Submitted by AlysonH on 28. July 2014 - 15:45.

    Great recipe - tastes like the one my mum used to make!

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  • I enjoyed this moist Carrot

    Submitted by Elmin on 24. July 2014 - 09:36.

    I enjoyed this moist Carrot cake very much! Thanks!

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