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melrob06
published: 2015/05/25
changed: 2017/08/09
Zucchini, Carrot & Walnut Cake Recipe is not tested
4
Ingredients
24 portion(s)
Cake
- 190 grams carrot, approx 2 small carrots
- 160 g zuichinni, approx 1 zuichinni
- 2 eggs
- 100 g raw sugar
- 100 grams vegetable oil, or any neutral oil
- 50 grams Maple syrup, or honey or agave
- 180 grams SR flour
- 1/2 tsp ground cloves
- 1/2 tsp ground all spice
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp bicarb soda
- 1 tsp baking powder
- 1/2 tsp salt
- 100 g walnuts
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6
50min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 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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5
Recipe's preparation
- PREHEAT OVEN TO 180 degrees and line baking tin.
1) Add carrot to the
"Closed lid" and grate for 5 sec sp 5. Set aside in the seperate bowl.
2) Add zuchinni to the"Closed lid" and grate for 3 sec sp 5. Set aside in the same bowl as the carrots.
3) Place eggs, sugar, oil, maple syrup, SR Flour, ground spices, bicard soda, baking powder and salt to"Closed lid" and beat for 30 secs
"Counter-clockwise operation" sp 4.
4) Return carrots, zuichinni and walnuts to"Closed lid" and combine for 10 secs "Counter-clockwise operation" sp 4
5) Pour into baking tin and bake for approx 40-50 mins depending on your oven. When skewer come out clean then its cooked.
I generally serve with butter as it is sliced but you could also ice with cream cheese icing for something a little more sweet.
ENJOY
10
Accessories you need
-
Spatula TM5/TM6
buy now
11
Tip
This cake freezes amazingly well! Great for those unexpected guests.
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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Comments
Add a commentI just used zucchini and the flavour was amazing....
I just used zucchini and the flavour was amazing. Everyone loved it including a friend who doesn't normally eat cake and a pastry chef husband who normally makes all the desserts. It didn't need icing.This is now my go to cake. Thank you
Did as a loaf with zucchini, sweet potato, pecans...
Did as a loaf with zucchini, sweet potato, pecans and freshly milled Mixed Spice. Delicious and staying really tender and light days later! Thank You.👏👏
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Love this cake, so easy, versatile & quick - and a...
Love this cake, so easy, versatile & quick - and a great way to use up excess vegetables! I've made it with zucchini & carrot, just carrot, just zucchini, zucchini & grated apple, and also with zucchini & orange sweet potato. I use my own Persian sweet spice blend - milled in the Thermie - and stir through a handful of raisins or barberries at the end. Freezes well, I just had some for morning tea when a friend dropped by - slices thawed in microwave in seconds.
Beautiful cake would definitely make again....
Beautiful cake would definitely make again.
perfect with a cup of tea.
Lovely! Made it with my 3 and 5 year olds. We made...
Lovely! Made it with my 3 and 5 year olds. We made cupcakes with the mixture and they love them, even without the icing. Will try less sugar next time. Will deinitely make these again!
Love this recipe - so quick and easy. My new...
Love this recipe - so quick and easy. My new favourite cake. I’ve made it 3 times in a couple of weeks as muffins, added heaped teaspoons of the spices, baked for 18 minutes and topped with cream cheese frosting. YUM!!
Excellent recipe, thanks Mel. The cake is...
Excellent recipe, thanks Mel. The cake is delicious. Despite omitting baking powder (its on my shopping list) the result is a moist but not dense cake.
I made a second one with a variation: added cocoa powder and once cooled topped it with coffee frosting and extra broken walnuts. Yum.
Absolutely delicious. Made it with gluten free SR...
Absolutely delicious. Made it with gluten free SR flour, coconut sugar instead of raw and still added to Bi Carb and Baking Powder for extra rise. Great recipe - thank you for sharing.
Made into muffins, these are delicious!!! So light...
Made into muffins, these are delicious!!! So light and fluffy. Will drop the sugar to 70g next time.
Great recipe! I reduced mixing time to 20 seconds,...
Great recipe! I reduced mixing time to 20 seconds, so it was just combined. Then another 10 once the zucchini mix was added back in. Made muffins so only needed 18 minutes to cook. Will be making these again!
Yum! Thank you. Will be making this over and over...
Yum! Thank you. Will be making this over and over again 😊
This was surprisingly delicious but definitely...
This was surprisingly delicious but definitely needs to be cooked for more than 40 minutes.
Kids absolutely love these, even without icing!...
Kids absolutely love these, even without icing! And I feel a little like super sleuth with getting a few extra veggies into them. Added sunflower seeds instead of the nuts to be nut free for school.
Love the flavours & spicieness of this cake....
Love the flavours & spicieness of this cake. Delish. Thanks.
Life is too short to drink cheap plonk
I have concerns with the
I have concerns with the ingredients.
1. After reading all the comments, I assume the original recipe was made using plain flour, hence the need for the baking powder. But now it has SR flour, why is the baking powder still there? Was this an oversight?
2. It says return walnuts to the bowl with the carrots and zucchini. Should I have done something to the nuts first?
3. It seems excessive to mix a CAKE, yes a cake, for 4 minutes, even on reverse. Wouldn't it be simpler to give it a few stirs by hand instead? I'm all for using my thermie where possible but not if it means a ridiculously long step.
I would appreciate some clarification please, because I like the look of the recipe. Thanks.
Great recipe, thanks for
Great recipe, thanks for sharing, lovely and moist...super easy to make! Made cream cheese frosting with a bit of lemon zest...finished it off beautifully!
Lovely cake and easy to make.
Lovely cake and easy to make. I'm new to Thermomixing, and I finally found a good recipe! I made them into muffins as well (cooked for about 18mins). I also decreased the sugar/ syrup so they weren't very sweet. I would say with the spices, just put as much as you prefer, as it is quite spicy for those who don't prefer too much spice. I also only added less than half the walnuts, and found this was plenty. I like the suggestion of others of adding different types of nuts. Thanks for sharing
Delicious and tasty. I will
Delicious and tasty. I will be making this cake again as my husband loved it. Thanks for sharing the recipe.
Fantastic , great flavours
Fantastic , great flavours Thank you for the recipe
Really tasty! I made these as
Really tasty! I made these as muffins and they are delicious. Very light and fluffy with a really nice flavour. I omitted the walnuts and used wholemeal SR flour. Even my fussy 3 year old was asking for more.
If you haven't tried this
If you haven't tried this recipe, you NEED to! It is so delicious! I love to make this recipe up as muffins, and bake at 180 degrees for 18-20 minutes. My son gets so excited when I put one in his lunchbox for Kindy-school
Great recipe, thanks Mel!!
-MummaMully
This cake was awesome! I
This cake was awesome! I swapped the walnuts for sultanas and added coconut oil instead of the maple syrup.
reaply yummy and moist!
Love it. Loving the recipes
Love it. Loving the recipes that everyone puts up
Great recipe my 6yr old loves
Great recipe my 6yr old loves them ended up just poking the walnuts in once I poured them into muffin trays and left some without for they are school friendly
I also made as cupcakes.
I also made as cupcakes. Cooked for about 23 minutes. Very light and taste great. Froze half and family ate the other half with tea. Will definitely make again.
Just delicious. I made them
Just delicious. I made them into cupcakes to freeze. Light and fluffy Texture, next time i won't mix the walnuts in for as long as I like them with a little crunch. The kids ate them up unaware there were veges in them.!! Next time I will try with cream cheese topping. A great recipe, will be my go to recipe now when we want carrot cake. Thanks
Forgot to rate. Great with a
Forgot to rate. Great with a tea
Awesome nice and moist
Awesome nice and moist without being under cooked. Ha ha ha ha hidden vegetables winner.
I have adjusted recipe so
I have adjusted recipe so that it makes a standard size cake, and also made a few adjustments to make it a little lighter. Even more delicious!
Loved this cake! It made so
Loved this cake! It made so much and would be a great birthday cake for a large group. I used pecans instead of walnuts and also added some sultanas. I also made cream cheese icing. Yum!
Easy to make and makes a lot.
Easy to make and makes a lot. I used less sugar and swapped honey for rice malt syrup, worked great and still sweet enough.
I'm not too sure if the SR
I'm not too sure if the SR flour would make a difference, I would imagine it would be very similar. It might just be a more dense cake.
Thanks for a fabulous recipe,
Thanks for a fabulous recipe, my family loved it. Made a large and very moist cake, delicious.
I have always wondered why
I have always wondered why some recipes specify plain flour and baking powder. Can I omit both and use self raising flour instead? Does it make a difference?