Almond and Carrot Cake

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Almond and Carrot Cake

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Ingredients

12 portion(s)

Almond and Carrot Cake

100 g Grapeseed Oil
220 g almonds
330 g carrots, Cut into pieces
1 tsp natural vanilla extract
3 eggs
150 g light brown sugar
2 tsp gluten free baking powder2
2 tsp ground cinnamon
2 tsp ground ginger
1 pinch salt

Frosting

120 g raw sugar
1/2 orange zest, zest only, no white pith
90 g unsalted butter
125 g cream cheese

Decoration

1 tbsp walnuts
1 tbsp shelled pistachios, unsalted
almonds, for decorating
hazelnuts, without skin, for decorating
pecans, for decorating

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6

16h 0min

Preparation 15h 0min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 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.
  
  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!
9
Cake

Recipe's preparation

Cake

Preheat oven to 170 *C. Grease and line a cake tin (20cm) and set aside

Place almonds into mixing bowl and mill 5-10s/sp7 or to a fine powder consistency. Transfer into a bowl and set aside

Add carrot into mixing bowl and grate 5s/sp 6

Add all remaiing ingredients (incl almond meal) and mix 10s/sp5. Scrape down sides of mixing bowl with spatula

Pour into prepared tin and bake 45-60min (170*C) or until a wodden skewer inserted in the middle comes out clean.
Allow cake to cool for 30min in tin and then transfer to wire rack to cool completely.

Frosting

Place sugar and orange zest into mixing bowl and mill 50s/sp 10

Scrape down sides of mixing bowl with spatula and mill 50s/sp 10

Add butter and chop 5s/sp 5

Add cream cheese and mix 25s/sp 4.
Spread frosting onto completely cooled cake, then place into refrigerator for 30min

Decoration

Place walnuts and pistachios into mixing bowl and chop 8s/sp 4.
Remive cake from refrigerator and decorate with choppes nuts and whole almonds, hazelnuts and pecane before serving

Accessories you need

Spatula TM5/TM6
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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.