Our famous Thermomix Carrot Cake takes less than 15 minutes to prepare and is guaranteed to be a show stopper! Topped with a delicious cream cheese frosting, this Carrot Cake is perfect for your next special occasion.
Why you will love this recipe
- Versatile - this Carrot Cake can be baked as one large cake or alternatively divide the mixture between two cake pans and sandwich together with cream cheese frosting.
- Simple to prepare - while this cake may look impressive, it is relatively easy to put together and can be ready for the oven in 15 minutes.
- Freezer Friendly - you can freeze both the frosted and unfrosted cake for up to two months in a freezer safe container.
Ingredients
Please note you will find the full list of ingredients and method in the recipe card below.
- Carrots - either peeled or unpeeled.
- Pecans - can be substituted with walnuts
- Crushed Pineapple - it is important to drain the excess juice from the pineapple as the extra moisture will impact the consistency of the cake.
- Vegetable Oil - you can also use any other light flavoured oil such as avocado oil.
- Eggs - we use 70gram eggs for this recipe
- Self-raising flour
- Caster Sugar
- Cinnamon
- Bicarbonate of Soda
How to make a Carrot Cake in a Thermomix
Step 1. Grate the carrots until the desired consistency is reached. Place in a bowl and set aside until needed.
Step 2. Crush the pecans.
Step 3. Combine the eggs, oil and sugar.
Step 4. Add the self-raising flour, cinnamon and bicarbonate of soda and mix to combine.
Step 5. Add the carrot, pecans and crushed pineapple and combine.
Step 6. Transfer to the prepared cake tin. Bake until the cake is cooked through when tested with a skewer and golden.
Step 7. Once the cake is completely cool, place all of the ingredients for the cream cheese frosting together in a Thermomix bowl and mix until smooth and creamy.
Step 8. Ice the cake with the frosting and enjoy!
Expert Tips
- You will need approximately 3 carrots for this recipe. Peeling the carrots is optional.
- One 440gram tin of crushed pineapple is required for this recipe. Pineapple rings can also be used. Mix for 5 seconds, speed 4 in your Thermomix to crush. It is important to drain the juice from the pineapple.
- The pecans can be substituted for walnuts.
- This cake can be baked in 2 x 20cm round cake tins. The cakes will take approximately 35 minutes to cook.
- Allow the cake to completely cool before topping with the frosting. If the cake is still warm the frosting will melt/slide off.
- You will have a generous amount of cream cheese frosting, while I have just iced the top of the cake pictured, you can also cut the cake in half and add frosting to the middle.
- To store, place in an airtight container (or cover with cling wrap) and store in the fridge for up to four days.
- To freeze, place the un-iced cake into a freezer safe container and freeze for up to two months.
You may also enjoy these Thermomix Cake Recipes:
- Thermomix Pound Cake Recipe
- Thermomix Lemon and Poppy Seed Cake
- Thermomix Vanilla Cake
- Thermomix White Chocolate Cake
- Thermomix Chocolate Cake
- Thermomix Orange Butter Cake Recipe
- Thermomix Butter Cake
- Thermomix Apple and Cinnamon Cake
Thermomix Carrot Cake
Our famous Thermomix Carrot Cake takes less than 15 minutes to prepare and is guaranteed to be a show stopper!
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Servings: 10 people
Calories: 750kcal
Equipment
- 1 x 22cm springform tin
Ingredients
- 3 eggs 70 grams
- 120 grams vegetable oil see notes
- 300 grams caster sugar
- 360 grams self-raising flour
- ½ teaspoon bicarbonate soda
- 2 teaspoons cinnamon
- 440 grams pineapple crushed and drained
- 300 grams carrots approx 3 medium carrots
- 200 grams pecans see notes
Cream Cheese Icing
- 250 grams cream cheese softened
- 360 grams icing sugar
- 115 grams butter at room temperature
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 190 degrees celsius (fan-forced).
- Line the base of the springform tin and lightly grease the sides.
- Peel and roughly chop the carrots into 4cm pieces.
- Place the carrots into the Thermomix bowl and mix for 7 seconds, speed 5 to grate. Transfer the carrots to a separate bowl ad set aside until needed.
- Place the pecans into the Thermomix bowl and mix for 8 seconds, speed 5.
- Place the pecans into the bowl with the grated carrot.
- Add the eggs, oil and sugar to the Thermomix bowl and mix for 20 seconds, speed 5.
- Scrape down the sides of the bowl and add the dry ingredients. Mix for 10 seconds, speed 5.
- Add the carrot, pecans and pineapple and mix on for 15 seconds, speed 3, reverse. You may need to use the spatula to help push down the ingredients.
- Transfer the mixture to prepared cake tin. Bake for 45 - 50 minutes or until cooked through when tested with a skewer.
- Allow the cake to cool for 10 minutes before removing from the tin and setting aside to cool completely.
- To make the cream cheese frosting, place all of the ingredients into the Thermomix bowl and mix for 30 seconds, speed 3. Scrape down the sides of the bowl and mix for a further 20 seconds speed 4 or until smooth and creamy.
- Cover the cake (which has completely cooled) with icing.
- This carrot cake will keep in the fridge in an airtight container for up to 4 days.
Notes
- You will need approximately 3 carrots for this recipe. Peeling the carrots is optional.
- One 440gram tin of crushed pineapple is required for this recipe. Pineapple rings can also be used. Mix for 5 seconds, speed 4 in your Thermomix to crush. It is important to drain the juice from the pineapple.
- The pecans can be substituted for walnuts.
- This cake can be baked in 2 x 20cm round cake tins. The cakes will take approximately 35 minutes to cook.
- Allow the cake to completely cool before topping with the frosting. If the cake is still warm the frosting will melt/slide off.
- You will have a generous amount of cream cheese frosting, while I have just iced the top of the cake pictured, you can also cut the cake in half and add frosting to the middle.
- To store, place in an airtight container (or cover with cling wrap) and store in the fridge for up to four days.
- To freeze, place the un-iced cake into a freezer safe container and freeze for up to two months.
Nutrition
Calories: 750kcal | Carbohydrates: 105g | Protein: 10g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 249mg | Potassium: 320mg | Fiber: 4g | Sugar: 73g | Vitamin A: 5745IU | Vitamin C: 23mg | Calcium: 74mg | Iron: 1mg
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Sandy says
This is the best carrot cake recipe that i have ever had!! Thank you so much, it's always a winner everytime i do it. Everyone that tries it says it's the best they've had.
Lucy Mathieson says
Thank you so much Sandy - you've made our day!! xx
Cherry says
I am not a fan of canned foods. For the crushed pineapples, can I use fresh ones? If so, substitute 1 for 1?
Lucy Mathieson says
Hi Cherry, you can but they may be a bit firmer than canned ones.
Annette says
How long shall I bake the cake if only making one?
Lauren says
I'd take 10 minutes off the cooking time, but just check it with a skewer to make sure it's cooked all the way through before taking out of the oven xx
Eden says
Do you taste the pineapple? My husband doesn't like pineapple cakes but likes carrot cakes.
Lucy says
I personally don't think so!!
Kate says
what diameter cake tins for this recipe please? thanks
Lucy says
Approximately 2 X 20cm works well 🙂
Ruth says
Hi, it says "1/2 icing sugar" in the ingredient list. Should this be 1/2 cup???
Lucy says
Oops yes sorry it should be 1/2 cup - I'll update it now! xx
Jess says
Gutted just made this and it was utterly inedible all I could taste was olive oil texture beautiful but just disgusting
Lauren says
Sorry to hear that Jess, maybe you could half the amount of oil next time.
Marian says
Maybe try coconut oil next time?
Cassie says
Sunflower oil is much nicer in carrot cakes, I never use olive oil for the very reason you discovered, it's not a nice taste in cakes!
Corryne Burnett says
Good Evening Thermobliss, I'm keen to make the following carrot cake for my daughters birthday this weekend. I was going to put the cake batter into cupcakes? Have you an idea of how long I should cook them for? However the real reason for my email is your icing sugar quantity is missing - would you mind emailing me the quantity of icing sugar I should be putting in?
CARROT CAKE
April 27, 2015 by Lucy
Kind Regards, Corryne Burnett
Lee says
I have just made these into cup cakes. I got approx 30. Baked for 17mins. I used 1/2 a cup of icing sugar for icing and it was enough.