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Venetian Carrot Cake



8 portion(s)

Venetian Carrot Cake

  • 220 g carrots, peeled and roughly chopped
  • 80 g sultanas
  • 60 g dark rum
  • 170 g raw sugar
  • 120 g olive oil ( mild, not extra virgin)
  • 1 tsp vanilla extract
  • 2 eggs
  • 150 g plain flour
  • 1/2 tsp baking powder
  • 130 g almonds
  • 1/2 tsp freshly grated nutmeg
  • Zest of half a lemon
  • 1 tbsp lemon juice
  • 30 g pine nuts

Recipe's preparation

    Venetian carrot cake
  1. Preheat the oven to 180C. Lightly oil a 23cm springform pan.

    Place almonds  in TM bowl and mill for 10 seconds on speed 7. Set aside.

    Place carrots into bowl and grate for 5 seconds on speed 7. Set aside. Rinse bowl.

    Place sultanas and rum into bowl and cook for 4 minutes at 90C on Reverse + speed 1. Set aside.

    Place lemon peel and sugar into TM  and mill for 10 seconds on speed 9. Attach Butterfly and add olive oil. Mix on speed 4 for 40 seconds. Add the vanilla and eggs and beat on speed 4 for another 10 seconds.

    Remove butterfly. Add flour, baking powder, almond meal, nutmeg, carrot, sultanas and their liquid, and lemon juice. Blend for 10 seconds on speed 4 on Reverse.

    Pour batter into the pan and smooth the surface. Sprinkle the pine nuts evenly over the cake.

    Bake for 30 minutes or until risen and golden and a skewer inserted into the centre comes out clean.  Remove from oven and cool in the pan on a rack for 10 minutes.  Remove side from pan and cool to room temperature, then transfer to a serving platter and dust with icing sugar.



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Adapted from "Delicious" magazine May 2007. Original recipe by Nigella Lawson.

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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