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Italian Almond and Carrot Cake


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Ingredients

8 portion(s)

  • 250g caster sugar
  • peeled skin of one lemon
  • 300g carrots, peeled and chopped
  • 300g almond meal
  • 4 eggs
  • 80g flour
  • 2 teaspoons baking powder
  • 1 pinch sea salt
  • 2 tablespoons pine nuts
  • icing sugar, to serve
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Recipe's preparation

    1. Preheat oven to 180 degrees.
    2. Grease and line the base of a springform cake tin with non-stick baking paper.
    3. Place sugar into TM bowl and add lemon peel. Grind 20 seconds/speed 10.
    4. Weigh carrot chunks into TM bowl and chop for 5 seconds/speed 5.
    5. Add the rest of the ingredients (except for the pine nuts and icing sugar). Mix for 20 seconds/speed 5 until you have a smooth batter. Remove lid, scrape down sides of bowl and mix again for a few seconds, if required.
    6. Pour the mixture into the prepared tin and sprinkle the top with pine nuts. Bake for 50-60 minutes, or until set.
    7. Remove the cake and allow to cool a little. Place cake on a wire rack and dust with icing sugar.
     www.whatcarolinecooked.blogspot.com.au
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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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  • The best!

    Submitted by natalotto on 23. October 2018 - 00:11.

    The best!

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  • Would this work with a different shape tin? I've...

    Submitted by thewater8oy on 14. May 2018 - 19:55.

    Would this work with a different shape tin? I've got one that's deep like one you'd bake bread with..

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  • Reduced the sugar to 150 as on a low carb diet,...

    Submitted by Curry lover on 20. February 2018 - 19:56.

    Reduced the sugar to 150 as on a low carb diet, was sweet enough. Very nice! Thanks

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  • Fabulous cake, made a number of times with cream...

    Submitted by Grammyjan on 13. July 2017 - 21:41.

    Fabulous cake, made a number of times with cream cheese frosting. Just ensure carrots are chopped up finely.

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  • Really good rose well and looked and tasted great...

    Submitted by kyliefl on 30. May 2017 - 13:23.

    Really good, rose well and looked and tasted great. We added cream cheese icing. Would be easy to make gluten free by substituting GF flour for the 80g flour.

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  • Delicious. We used it in a

    Submitted by DorotheeMT on 17. October 2016 - 06:39.

    Delicious.

    We used it in a special tin to make the number 5 for a birthday. It held perfectly well, it was moist and a real success. Highly recommended! tmrc_emoticons.)

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  • Delish! I added cream cheese

    Submitted by Cammelmc on 14. September 2016 - 21:06.

    Delish! I added cream cheese filling and frosting as it was a birthday cake, went down a treat!

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  • So simple & yummy. Made it

    Submitted by lu and thermo on 31. July 2016 - 17:38.

    So simple & yummy. Made it for a weekend away & everyone loved this moist cake, even gluten eaters. I used 110g coconut sugar & 70g white sugar, total 180g, used quirky Jo's GF Flour mix,  added teaspoon of vanilla bean paste & some chopped chunks of dark choc to mix at the end. DIdn't have pine nuts so used macadamia's instead. Thanks for a great recipe.

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  • Very nice and moist.   I

    Submitted by Mlburg on 6. November 2015 - 12:37.

    Very nice and moist.   I topped with passionfruit icing.

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  • Sooooo yummy! I added 180g of

    Submitted by HollieShield on 13. July 2015 - 08:02.

    Sooooo yummy! I added 180g of honey instead of the sugar and didn't add the 80g of flour (because I forgot) and it turned out so yummy. I sprinkled the top with chai seed 

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  • The cake tin I use is approx

    Submitted by Caroline Novinc on 31. May 2015 - 10:12.

    The cake tin I use is approx 20cm.

    www.whatcarolinecooked.blogspot.com.au

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  • sounds delish!! What size

    Submitted by Tess76 on 31. May 2015 - 09:31.

    sounds delish!! What size cake tin did you use please?

    Tess76

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  • Lovely cake This is a lovely

    Submitted by Barbtg on 24. April 2015 - 20:14.

    Lovely cake

    This is a lovely cake, used coconut sugar, so it almost has a golden syrup flavour. Really nice and moist. Will cut back on the sugar a bit next time.

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  • Perffect. Additional added

    Submitted by eugenija on 9. September 2014 - 17:01.

    Perffect.

    Additional added dried cranberries

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  • Delicious! I used dextrose

    Submitted by leabdea on 27. July 2014 - 11:27.

    Delicious! I used dextrose instead of the caster sugar to make fructose friendly, brown rice flour and a bit of tapioca flour instead of wheat flour to make gluten free, and chopped macadamia nuts instead of the pine nuts because that's what I had in the cupboard. 

    This will be a regular cake in our house because it's so easy and tasty.

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  • This cake is delicious, and

    Submitted by gr33nmaiden on 14. May 2014 - 13:16.

    This cake is delicious, and good for you too! 

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  • Delicious  &  no oil or

    Submitted by Starley on 14. February 2014 - 05:15.

    Delicious  &  no oil or butter needed...a favorite cake for sure!  Thank you for sharing.  tmrc_emoticons.)

    Starley 

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  • Deliciously healthy cake.

    Submitted by Melgirl2day on 12. January 2014 - 14:48.

    Deliciously healthy cake. This is going to be my No.1 cake, made by reducing sugar to 200gm, still very tasty.

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  • :bigsmile:justLovethiscake

    Submitted by Callie on 13. October 2013 - 07:41.

    tmrc_emoticons.) Big SmilejustLovethiscake

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  • Excellent, healthy and easy  

    Submitted by Paola Rigamonti on 28. May 2013 - 21:12.

    Excellent, healthy and easy

     

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