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Fig and Walnut Carrot Cake with Caramilk Cream Cheese Icing


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Ingredients

12 slice(s)

Cake

  • 140 g vegetable oil
  • 55 g walnuts, plus extra to garnish
  • 70 g dried figs
  • 225 g carrots, in pieces
  • 200 g brown sugar
  • 2 eggs, large, seperated
  • 285 g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice

Compote

  • 140 g dried figs
  • 30 g Rum
  • 285 g water
  • 30 g honey

Cream Cheese Icing

  • 225 g cream cheese, Caramilk flavour, room temperature
  • 280 g icing sugar, to taste
  • 115 g Butter, diced, room temperature
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Recipe's preparation

    Cake
  1. Preheat oven 180°C. Grease and line 2 round cake pans (20cm) with baking paper and set aside.
  2. Place walnuts into mixing bowl and chop 1 sec/speed 6. Transfer to large bowl and set aside.
  3. Place figs into mixing bowl and chop 2 sec/speed 6. Transfer to bowl with chopped walnuts and set aside.
  4. Place carrots into mixing bowl and chop 5 sec/speed 7.
  5. Add brown sugar, egg yolks, oil, flour, baking powder, baking soda, salt, cinnamon, ground cloves, nutmeg and allspice and with aid of spatula, mix 1 min/speed 4. Transfer to bowl with reserved walnuts and figs, stir well to combine and set aside. Clean and dry mixing bowl.
  6. Insert butterfly whisk. Place egg whites into mixing bowl and whip 1 min 30 sec/speed 3.5 until glossy and soft peaks form. Remove butterfly whisk.
  7. Gently fold whipped egg whites into reserved cake mixture. Divide batter into prepared pans. Bake 35-40 minutes (180°tmrc_emoticons.;) or until a toothpick inserted into center of cakes comes out clean. Set aside to cool. Meanwhile clean mixing bowl and make filling and icing.
  8. Compote
  9. Place figs and rum into mixing bowl and cook 3 min/Varoma/speed
  10. Add water and honey and without measuring cup cook 10 min/Varoma/speed
  11. Insert measuring cup and chop 10 sec/speed 7. Transfer to bowl and set aside.
  12. Cream Cheese Icing
  13. Place cream cheese, icing sugar and butter into mixing bowl and mix 10 sec/speed 5. Scrape down sides of mixing bowl with spatula and mix a further 10 sec/speed 5.
  14. Transfer to a bowl, cover with cling wrap and refrigerate until ready to use.
  15. Once cakes are cool, place one cake on a serving plate and spread fig compote evenly over the top. Place second cake on top of compote and cover top and sides with cream cheese icing. Garnish with walnuts and serve.
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Accessories you need

  • Butterfly
    Butterfly
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  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

Recipe inspired by "Apricot and Caramel Carrot Cake" on Cookidoo. I changed it up to suit my needs and it worked out so well I knew I needed to share it with you. Hope you enjoy it as much as my family does!

Follow me at instagram.com/lifethroughbecs


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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