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Zucchini, Carrot & Walnut Cake


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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
  • 6
    50min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please 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!
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Recipe's preparation

  1. 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 tmrc_emoticons.-)
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Accessories you need

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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 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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Comments

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  • Beautiful cake would definitely make again....

    Submitted by Kosmo on 16. September 2020 - 00:01.

    Beautiful cake would definitely make again.
    perfect with a cup of tea.

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  • Lovely! Made it with my 3 and 5 year olds. We made...

    Submitted by TM5unny on 22. April 2020 - 23:26.

    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!

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  • Love this recipe - so quick and easy. My new...

    Submitted by Larajane01 on 24. January 2019 - 22:58.

    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!!

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  • Excellent recipe, thanks Mel. The cake is...

    Submitted by jakari on 6. June 2018 - 08:29.

    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.

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  • Absolutely delicious. Made it with gluten free SR...

    Submitted by sarahkha on 17. May 2018 - 21:47.

    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.

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  • Made into muffins, these are delicious!!! So light...

    Submitted by Ponts85 on 25. January 2018 - 00:28.

    Made into muffins, these are delicious!!! So light and fluffy. Will drop the sugar to 70g next time.

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  • Great recipe! I reduced mixing time to 20 seconds,...

    Submitted by Alana622 on 9. August 2017 - 12:29.

    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!

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  • Yum! Thank you. Will be making this over and over...

    Submitted by Bel-1981 on 24. July 2017 - 16:07.

    Yum! Thank you. Will be making this over and over again 😊

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  • This was surprisingly delicious but definitely...

    Submitted by geenie.gin on 10. July 2017 - 14:57.

    This was surprisingly delicious but definitely needs to be cooked for more than 40 minutes.

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  • Kids absolutely love these, even without icing!...

    Submitted by essalee on 19. March 2017 - 19:08.

    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.

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  • Love the flavours & spicieness of this cake....

    Submitted by ebaquilter on 13. January 2017 - 14:59.

    Love the flavours & spicieness of this cake. Delish. Thanks.

    Life is too short to drink cheap plonk

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  • I have concerns with the

    Submitted by BigBelly on 22. September 2016 - 14:19.

    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.

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  • Great recipe, thanks for

    Submitted by estherhp on 4. August 2016 - 11:04.

    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!   

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  • Lovely cake and easy to make.

    Submitted by Mary-Ann Naguib on 1. August 2016 - 17:18.

    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  tmrc_emoticons.)

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  • Delicious and tasty. I will

    Submitted by KERRY RAELENE on 18. July 2016 - 16:52.

    Delicious and tasty. I will be making this cake again as my husband loved it. Thanks for sharing the recipe. 

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  • Fantastic , great flavours

    Submitted by Monicajdavies on 19. June 2016 - 15:10.

    Fantastic , great flavours Thank you for the recipe

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  • Really tasty! I made these as

    Submitted by Keznewt on 16. May 2016 - 06:30.

    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.

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  • If you haven't tried this

    Submitted by MummaMully on 16. February 2016 - 11:40.

    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 tmrc_emoticons.) Great recipe, thanks Mel!!

    -MummaMully

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  • This cake was awesome! I

    Submitted by AbiBow on 10. January 2016 - 09:37.

    This cake was awesome! I swapped the walnuts for sultanas and added coconut oil instead of the maple syrup.

    reaply yummy and moist! 

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  • Love it. Loving the recipes

    Submitted by Jamieb on 14. November 2015 - 18:31.

    Love it. Loving the recipes that everyone puts up 

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  • Great recipe my 6yr old loves

    Submitted by Jamieb on 1. November 2015 - 23:09.

    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 

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  • I also made as cupcakes.

    Submitted by seasten on 20. September 2015 - 13:03.

    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.

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  • Just delicious. I made them

    Submitted by MrsQ on 15. September 2015 - 14:19.

    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 

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  • Forgot to rate. Great with a

    Submitted by Asyrmis on 10. August 2015 - 15:56.

    Forgot to rate. Great with a tea

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  • Awesome nice and moist

    Submitted by Asyrmis on 10. August 2015 - 15:54.

    Awesome nice and moist without being under cooked. Ha ha ha ha hidden vegetables winner. tmrc_emoticons.)

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  • I have adjusted recipe so

    Submitted by melrob06 on 10. August 2015 - 10:42.

    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!

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  • Loved this cake! It made so

    Submitted by Lyndalc on 11. July 2015 - 14:27.

    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!

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  • Easy to make and makes a lot.

    Submitted by Sunnycoastgirl on 21. June 2015 - 12:55.

    Easy to make and makes a lot. I used less sugar and swapped honey for rice malt syrup, worked great and still sweet enough.

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  • I'm not too sure if the SR

    Submitted by melrob06 on 6. June 2015 - 15:53.

    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. 

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  • Thanks for a fabulous recipe,

    Submitted by 4boys1princess on 3. June 2015 - 02:31.

    Thanks for a fabulous recipe, my family loved it. Made a large and very moist cake, delicious. 

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  • I have always wondered why

    Submitted by anne0759 on 26. May 2015 - 22:36.

    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?  

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