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1 Classic Carrot Cake with Cream Cheese Frosting

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Classic Carrot Cake with Cream Cheese Frosting

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Ingredients

12 piece(s)

CAKE

  • 120 g Pecans (4 ounces)
  • 260 g all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 225 g vegetable oil
  • 120 g buttermilk
  • 1 1/2 teaspoons Pure Vanilla Extract
  • 4 eggs large
  • 410 g sugar
  • 500 g carrots, peeled and chopped in 4cm lenghts

FROSTING

  • 2 sticks (230 g) Unsalted Butter softened
  • 450 g (two 8 ounces) Cream Cheese softened
  • 1 tablespoon Pure Vanilla Extract
  • 240 g Confectioners Sugar
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  • 6
    1h 40min
    Preparation 40min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      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.
  • 9
5

Recipe's preparation

    Cake

  1. Reheat the oven to 180°

     

    Butter two 9-inch cake pans, line the bottoms with parchment.

    Butter the paper and flour the pans.

     

     

    Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans 10 sec / speed 5 

    Set aside 

     

    Than put the dry ingredients, baking powder, baking soda, cinnamon and salt in the TM  Closed lid 5 sec / speed 4

    Set aside 

     

    Place carrots in TM Closed lid and chop 6 sec / speed 5

    Set aside

     

    Now put the eggs and the sugar in the TM Closed lid for 15 sec / speed 5

     

    Add the liquid ingredients oil, buttermilk and vanilla in the  Closed lid for  5 sec / speed 5

     

    Beat in the dry ingredients 5 sec / speed 5 …  scrape sides and mix another 15 sec / speed 5

     

    Stir in the carrots and pecans in the Closed lid  Counter-clockwise operation 15secs / speed 5 

     

    Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden or until a skewer comes out clean.

     

    Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.

     

     

    Meanwhile, rinse out TM bowl 

     

     

    FROSTING 

     

    Add confectioners' sugar in the Closed lid 3sec / speed 2

     

    Add remaining ingredients to Closed lid and cream together on speed 4 until well combined.  

    Scrape bowl and mix another 30 sec / speed 4.

     

     

    Peel off the parchment paper and invert one cake layer onto a plate.

    Spread with frosting. 

    Top with the second cake layer, right side up. 

    Spread the top and the sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. 

     

    Slice and serve

     

10

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11

Tip

Decorate with green sprinkles and little marzipan carrots

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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Comments

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  • I have made this cake about 4

    Submitted by BungalallySally on 13. August 2016 - 12:31.

    I have made this cake about 4 times now and apart from the fact that it serves quite a lot of people, it is the best recipe ever!!!

    i have made it for friends with large families and they also think it is the best carrot cake ever!!

    thank you.

     

     

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  • Best carrot cake

    Submitted by Chris64tine on 18. April 2016 - 06:42.

    Best carrot cake

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