- 300 g Fresh Purple Carrot, roughly chopped
- 290 g raw sugar
- 1 tsp bicarb soda
- 1 tsp baking powder
- 75 g cocoa powder
- 240 g plain flour
- 4 eggs
- 150 g Olive oil (light)
- Vanilla Bean Frosting
- 160 g raw sugar
- 1 tsp Vanilla Bean Paste
- 125 g Butter
Pre-Heat oven at 180 degrees. Grease and line a 23cm sprinform tin
Place purple carrot into TM Bowl and grate until fine - 6 seconds on speed 5. Remove purple carrot from TM Bowl and set aside.
Place raw sugar into TM bowl and mix for 30 seconds on speed 10. Place remaining dry ingredients in TM bowl and mix to combine for 5 seconds on speed 5.
Add eggs, oil and 50g of the grated purple carrot and mix for 20 seconds on speed 5.
Add remaining beetroot and mix for 30 seconds on speed 5 to combine. Remove mixture from TM bowl and place into greased tin and bake in oven for 35 minutes or until skewer comes out clean.
VANILLA BEAN FROSTING
Place raw sugar into TM bowl and mix for 30 seconds on speed 10. Remove Icing sugar from TM Bowl and set aside.
Add Butterfly into TM bowl with butter and Vanilla bean paste and mix for 1 Minute, speed 4.
Add icing sugar and mix for a further 1 minute, speed 4. Scrape down the sides with spatula and mix for a further 30 seconds, speed 4 with the measuring cup off.
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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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