Thermomix Carrot Cake

Our famous Thermomix Carrot Cake takes less than 15 minutes to prepare and is guaranteed to be a show stopper!

Course Desserts

Cuisine Australian

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 750kcal

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.

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.