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Jess's Best Ever Carrot Cake



12 piece(s)


  • 250 grams pecans
  • 400 grams carrots, washed and roughly chopped
  • 3 eggs
  • 180 grams raw sugar
  • 160 grams EVOO (olive oil)
  • 1 tsp vanilla essence
  • 1 tsp mixed spice
  • 1/4 tsp salt
  • 200 grams plain flour
  • 1 tsp bicarb soda


  • 220 grams raw sugar, milled 10 sec, sp.10 to icing sugar
  • 90 grams cream cheese
  • 45 grams Butter, at room temperature
  • 1/2 tsp lemon juice
  • 6
    1h 20min
    Preparation 5min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. Preheat oven to 185 degrees celsius.

    Grease 25cm round cake tin, line with baking paper, and set aside.

    Place pecans and carrots into bowl and mill for 4 seconds on speed 7. Set aside.

    Place eggs, sugar and oil in bowl and mix for 5 seconds on speed 5.

    Add vanilla, spice, salt, flour and bicarb to bowl and mix for 10 seconds on speed 5.

    Add walnuts and carrots, shove down firmly with the spatula, and mix on REVERSE for 15 seconds on speed 2.

    Pour into cake tin and bake for 75 minutes.

    (The same quantity of batter can alternatively be used to make approx 24 mini muffins and a loaf instead of the 25cm cake).
  2. Combine all icing ingredients in bowl and mix for 20 seconds on speed 6.

    Ice cake when it has cooled.

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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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