Ingredients
16 portion(s)
Carrot Cake
- 2 carrots, roughly chopped
- 35 g walnuts
- 150 g wholemeal flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp mixed spice
- 200 g sugar
- 130 g sultanas
- 180 g oil
- 2 eggs
Cream Cheese Icing
- 60 g cream cheese
- 25 g Softened butter cubed
- 150 g icing sugar
- Grated Lemon Rind from 1 Lemon
-
6
55min
Preparation 15minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 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.
-
Recipe's preparation
Pre-heat your oven to 180 degrees. Line a 20cm square cake tin.
Place the carrots and walnuts into the TM bowl then chop on Spd5 / 3 seconds.
Scrap down sides of bowl. Add the flour, baking soda, cinnamon, mixed spice, sugar and sultanas to the TM bowl. Mix on
"Counter-clockwise operation" , spd 3 / 10 seconds.Add the oil and eggs. Mix on
"Counter-clockwise operation" , spd 5 / 10 seconds.Pour your cake mixture into the lined cake tin and bake in the oven for 40 to 45 mins. Once cooked allow to cool for 5 mins in the tin before removing onto a wire rack.
While your cake is cooling, make the cream cheese icing!
Place the butterfly whisk in the TM bowl over the blades, then add the cream cheese and butter. Beat on speed 4 for 10 seconds. Scrape down side of bowl and repeat another two times.
Add icing sugar and lemon rind to the bowl and beat on speed 4 for 30 seconds.
Once your cake is completely cool, spead the cream cheese icing over the top of your cake and cut into 16 equal pieces. I like to put a little grated lemon rind on the top of the icing to finish it off.
Enjoy your cake
To Make Carrot Cake
Cream Cheese Icing
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
Tip
I always use raw sugar but you can easily use white sugar.
This recipe was converted from Edmonds Cookery Book - edition 1991, pg 20 (carrot cake) and pg 66 (cream cheese icing).
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.
Comments
Add a commentThis is the first carrot cake I have ever made,...
This is the first carrot cake I have ever made, all the family enjoyed it onto my second one now. Very simple!
Yum this recipe is close to something my Mum made...
Yum, this recipe is close to something my Mum made years ago. Maybe next time I would lessen the sugar just a touch. Thankyou!
I made this for a team meeting as my colleagues...
I made this for a team meeting as my colleagues were begging me for a thermi carrot cake. Everyone absolutely loved it!
Made this for a friend's birthday, carrot cake is...
Made this for a friend's birthday, carrot cake is her favourite. She said it was delish!
What would we kiwis do
What would we kiwis do without our Edmonds book. Thank you for TMing this recipe for us and my husband said that this is the best carrot cake he has ever eaten.
It is a keeper in my recipe box.
Have you tried to make it
Have you tried to make it again? If so, How much sugar did you use?
I am thinking 100g would be enough considering there are also sultanas in the recipe.
Andrea
What can I use instead of the
What can I use instead of the mixed spice? As I don't have any in the pantry at the moment.
and only have peacan's too. it will change the taste completely? or perhaps don't add any nuts
Made this lovely carrot cake,
Made this lovely carrot cake, it was very moist but too sweet for my liking. I will make it again with a lot less sugar. Thank you for sharing
Absolutely delicious
Absolutely delicious
[size= 10pt; font-family: 'Arial','sans-serif']Melinda Hutchison [/size][size= 10pt; font-family: 'Arial','sans-serif']| Customer I[/size]
this was a great recipe. I
this was a great recipe. I did a double batch and although the thermie struggled in a couple of spots it worked well. I cut down the amount of sugar I used in mine. it came out delicious, lite and fluffy. definitely a keeper
Kimberly
"Live Rewards Action"
http://www.facebook.com/kimbennetta
This carrot cake is one of
This carrot cake is one of the best I have tasted, lovely and moist and I will definately be making it again. I always use brown sugar in my carrot cakes so I used 140g in this recipe. Many thanks for sharing this recipe
This cake was delicious - a
This cake was delicious - a hit with all in my family !
I have been with my husband
I have been with my husband for 23yrs and never made him his favorite cake.
Today I did and it was perfect. He was in love with it. Thank you so very much.
Made this today, it turned
Made this today, it turned out perfectly. I used pecans instead of walnuts as this is what I had in the pantry and it was beautiful. Thank you for sharing.