- 300 grams carrots
- 180 grams raw sugar
- 3 eggs
- 120 grams olive oil
- 1.5 level teaspoon bicarb of soda
- 1 1/2 level teaspoon baking powder
- 250 grams plain flour
- 1 level teaspoon ground cinnamon
- 1/2 level teaspoon salt
- 65 grams slivered almonds
- 1 level teaspoon vanilla essence
- 50 grams cream cheese
- 150 grams icing sugar
- 30 grams Butter
- 1/2 level teaspoon vanilla essence
Turn oven on to preheat to 150 degrees
Grate carrots 3 seconds speed 8 then set aside
beat eggs and sugar together 10 seconds speed 4
Add oil and beat with eggs and sugar for 10 seconds speed 4
Add bicarb of soda, baking powder, plain flour, cinnamon & salt and combine 10 seconds speed 2
fold in carrots, almonds and vanilla essence, 10 seconds speed 2
Pour into a greased cake tin (I use a 20 cm square glass bowl) and bake for 60-75 minutes on 150 degrees.
Allow the cake to cool before icing
Combine cream cheese, icing sugar, butter and vanilla essence for 1 minute speed 4 using the butterfly
suitable for freezing up to 6 months - double glad wrap to prevent freezer burn.
can be made in cup cake sized moulds
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.
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