TMX Carrot Cake
Author: 
Recipe type: Cake
 
Delicious and moist, this cake is also a breeze to make.
Ingredients
  • 70g walnuts
  • 350g carrots, unpeeled, large slice
  • 180g light OO or grapeseed oil
  • 140g brown sugar
  • 3 eggs
  • 240g SR flour
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 Tbsp cocoa (optional)
Cream Cheese Frosting
  • 125g cream cheese, cubed
  • 60g butter, cubed, room temp
  • 250g 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.
Recipe by ThermoGourmand at https://thermogourmand.com.au/index.php/2023/12/28/tmx-carrot-cake/