- 350 g carrot, roughly chopped
- 380 g Self Raising Flour
- 150 g Dark Brown Sugar
- 300 g Natural greek yoghurt
- 100 g olive oil
- 4 eggs
- 2 tsp cinnamon
- 2 tbsp carrot powder, (see Tips)
- 1 tsp vanilla extract
- 120 g cream cheese
- 40 g Butter
- 250 g icing sugar
- 3 tsp lemon powder, (see Tips)
- 3 tsp lemon juice
Preheat oven to 160deg celcius and grease and line cake tin. I use either a 8" inch by 12 inch (~20.5cm x 31cm) or a 22cm spring form cake tin.
Put carrot pieces into bowl and chop 5sec/sp5.
Place all other cake ingredients into the bowl and mix 20sec/sp5.
Scrape down sides and mix 5 sec/sp5.
Pour into prepared cake tin and bake for 1hr 10min or until skewer tests clean.
Let cake cool in tin for 10mins then sit on rack until cool.
Place all ingredients into bowl and mix 20sec/sp5.
If necessary scrape down sides and mix for a further 5sec/sp5.
**If you don't have lemon powder then you can use the zest of 1 lemon and mill for 20sec/sp9 then proceed with recipe.
My hubby says this cake is more like a carrot mud cake, it's so moist and delicious.
The carrot and lemon powder is optional but it really adds a big punch of flavour to the recipe so I highly recommend that you try it.
I make my own carrot and lemon powder but you can purchase it as well, you can find it online.
My recipe to make lemon powder is here... //www.recipecommunity.com.au/basics-recipes/lemon-citrus-powder/155183
To make carrot powder I just use a peeler to peel carrots completely so it's all thin strips. Then dry in a dehydrator or in your oven on a low temperature until crispy. Then mill in your thermomix on sp9-10 for 1min at a time, scrape down and check the texture and repeat until it is nice and fine.
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