Classic Carrot Cake and Cream Cheese Frosting

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Classic Carrot Cake and Cream Cheese Frosting

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Ingredients

12 piece(s)

Classic Carrot Cake and Cream Cheese Frosting

300 grams carrot, Approx 2
90 grams brown sugar
175 grams light olive oil, or other light tasting oil
120 grams golden syrup
3 --- eggs
1 teaspoons vanilla extract
160 grams self-raising flour
75 grams plain flour
1 teaspoons bicarbonate of soda
1 teaspoons ground cinnamon
250 grams Butter, room temperature
250 grams cream cheese, room temperature
500 grams icing sugar

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6

1h 20min

Preparation 10min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- 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.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Birthday Everyday Party Picnic

Recipe's preparation

Pre Heat oven to 170deg and grease and line a 20cm spring form tin.

add carrots to bowl in 3 cm pieces. grate for 5 sec/speed 5 mc on

add 90g Brown Sugar, 175g olive oil (any light tasting oil works) 120g Golden Syrup 3 Large Eggs 1 tspn Vanilla Essence combine 5 sec/speed 4 or until smooth.

add 160g SR Flour 75g Plain Flour 1 tspn bi-carb soda 1 tspn ground cinnamon combine until smooth 20 sec/speed 4 repeat if necessary.

Pour into lined tin and bake at 170 deg for 1 hour. Test with a skewer and leave to rest in the tin for 10 minutes before releasing the tin.

clean and dry the mixing bowl (Sorry!)

add room temp 250g butter to mixing bowl and beat 1 min/speed 4

add 250g cream cheese and beat 1 min/speed 4

add the butterfly whisk and half of the 500g icing sugar.30 sec/speed 3

edit

add remaining icing sugar and beat 30 sec/speed 3. scrape down sides and repeat 30 sec/speed 4

add your delicious Cream Cheese frosting to cooled carrot cake and set for an hour in the fridge. If your frosting feels a little soft, firm up in the fridge for 30 mins in piping bag before icing cake.

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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.