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ThermoGourmand

TMX Carrot Cake

Delicious and moist, this cake is also a breeze to make.
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Course: Cake
Ingredients Method

Ingredients
  

  • 70 g walnuts
  • 350 g carrots unpeeled, large slice
  • 180 g light OO or grapeseed oil
  • 140 g brown sugar
  • 3 eggs
  • 240 g SR flour
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 Tbsp cocoa optional
Cream Cheese Frosting
  • 125 g cream cheese cubed
  • 60 g butter cubed, room temp
  • 250 g icing sugar
  • 2 tsp vanilla extract
  • 2 - 3 tsp lemon juice

Method
 

  1. Preheat oven to 160C FF.
  2. Grease a large bundt tin or line a small baking dish.
  3. Add walnuts to bowl and chop 2 sec/sp 5.
  4. Remove to a medium bowl.
  5. Add carrot and chop 6 sec/sp 5.
  6. Add to bowl with walnuts.
  7. Insert butterfly.
  8. Add oil, sugar and eggs to bowl and mix 50 sec/sp 3.
  9. Scrape down and add flour, spices and cocoa if using.
  10. Mix 10 sec/sp 3. Scrape down and repeat.
  11. Remove butterfly and scrape down.
  12. Add carrot and walnuts and mix 10 sec/sp 3.
  13. Pour into prepared tin and bake 45 - 55 minutes.
  14. Leave in tin for 5 minutes before turning out onto a wire rack to cool completely.
Cream Cheese Frosting
  1. Add butterfly to clean bowl and mix 20 sec/sp 4.
  2. Scrape down and repeat until smooth and fluffly.
  3. Cover cake with frosting and decorate with more chopped walnuts or chopped dried apricots and pumpkin seeds.