- 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
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
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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