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Gluten free carrot cake (IQS friendly)


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4

Ingredients

12 slice(s)

500g carrots (peeled and chopped into 3cm chunks)

  • 3 eggs
  • 2 level teaspoon vanilla extract/paste
  • 2 heaped teaspoons Cinammon
  • 1/2 level teaspoon Nutmeg
  • 300 g almonds
  • 60 grams coconut oil
  • 100 gram rice malt syrup or honey, Optional
  • 50-100 grams sultanans, Optional

  • 2 level teaspoon Gluten Free Baking Powder
  • 6
    1h 35min
    Preparation 5min
    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.
5

Recipe's preparation

  1. Mill almonds on sp 10 for 10 seconds. Remove and set aside

    grate carrots on sp 6 for 5-7 seconds

    add eggs, vanilla, cinnamon, nutmeg, oil and syrup

    mix on speed 5 for 5 seconds

    add almond meal And baking powder. Mix on speed 5 for 8 seconds

    pour into lined loaf tray 

    bake at 160 for 75-90 minutes or until cooked through 

     

10

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11

Tip

This can be done in muffins instead, just bake for approx 35-45 minutes. Will make 10-12.

if making as a loaf you can slice the whole loaf and freeze with sheets of baking paper between each slice to make them easy to pull out! 


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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