This is my favourite Carrot Cake. The Thermomix makes easy work of the carrot and the walnuts, while mixing the batter to perfection.
I always make it in a bundt tin so I can get maximum Cream Cheese Frosting! It can also be made in a small baking dish.
I’ve recently started adding a little cocoa to make it a darker colour, but that’s entirely optional.
TMX Carrot Cake
Author: ThermoGourmand
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
- Preheat oven to 160C FF.
- Grease a large bundt tin or line a small baking dish.
- Add walnuts to bowl and chop 2 sec/sp 5.
- Remove to a medium bowl.
- Add carrot and chop 6 sec/sp 5.
- Add to bowl with walnuts.
- Insert butterfly.
- Add oil, sugar and eggs to bowl and mix 50 sec/sp 3.
- Scrape down and add flour, spices and cocoa if using.
- Mix 10 sec/sp 3. Scrape down and repeat.
- Remove butterfly and scrape down.
- Add carrot and walnuts and mix 10 sec/sp 3.
- Pour into prepared tin and bake 45 - 55 minutes.
- Leave in tin for 5 minutes before turning out onto a wire rack to cool completely.
Cream Cheese Frosting
- Add butterfly to clean bowl and mix 20 sec/sp 4.
- Scrape down and repeat until smooth and fluffly.
- Cover cake with frosting and decorate with more chopped walnuts or chopped dried apricots and pumpkin seeds.
I’ve recently started adding a little cocoa to make it a darker colour, but that’s entirely optional.
