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Little Carrot Cakes


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Ingredients

6 portion(s)

Cake

  • 2 free range eggs
  • 185 g caster sugar
  • 85 g Rice malt syrup
  • 140 g coconut oil melted
  • 2 teaspoons vanilla extract
  • 340 g Grated Carrot
  • 35 g sultanas
  • 60 g chopped pecans
  • 250 g SR flour
  • 1/2 teaspoon Bi Carb Soda
  • 3 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ground ginger
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    Preparation
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    • 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.
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Recipe's preparation

  1. Preheat oven to 180 degrees.  Grease a 6 hole (3/4 cup) texas muffin tin.

    Add eggs and sugar to Thermomix, mix 3 minutes, SP 3.  

    Add rice malt syrup, melted coconut oil, vanilla, carrot, sultanas, nuts, flour, soda and spices.

    Mix 30 seconds, SP 3

    Spoon mix into pan.

    Bake cakes for 35 minutes or until skewer comes out clean.  Leave cakes in pan for 5 minutes before turning top side onto a wire rack to cool.

     

    Perfect served with Date Cream Cheese Frosting

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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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