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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
  • 6
    40min
    Preparation 40min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    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!
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

Accessories you need

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 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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  • 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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