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Thermomix Carrot Cake
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Carrot Cake

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2 cake layers
Calories

Ingredients

  • 3 eggs
  • ½ cup vegetable oil (120g)
  • cups caster sugar (300g)
  • cups self-raising flour , sifted (360g)
  • ½ teaspoon bicarbonate soda ,sifted
  • 2 teaspoons cinnamon , sifted
  • pinch salt
  • 440 g tin crushed pineapple , drained
  • 300 g carrots (approx 4 medium carrots)
  • 200 g cup chopped pecans - approximately 1 cup (you can use walnuts instead)
  • ICING
  • 250 g cream cheese
  • ½ cup icing sugar , sifted
  • 100 g white chocolate melted and cooled
  • Extra 100g white chocolate for garnishing

Instructions

  • Preheat oven to 190C (175 degrees if using fan forced).
  • Grease two round cake tins with baking paper.
  • Peel and roughly chop the carrots.
  • Grate carrot in the TM bowl on Speed 5 for 5-10 seconds (depending on how course you would like your carrot - I prefer mine finely grated). Place the carrot in a separate bowl and wipe out the TM bowl.
  • Place the pecans into the TM bowl and chop on Speed 8 for 5 seconds.
  • Place the pecans into the bowl with the grated carrot.
  • Add the eggs, oil and sugar to the TM bowl and mix on Speed 5 for 20 seconds.
  • Add the dry ingredients and mix on Speed 5 for 10 seconds.
  • Add the carrot, pecans and pineapple and mix on Reverse Speed 3 for 20 seconds (you may need to use the spatula to help).
  • Bake for 30-35mins or until just cooked through and golden (longer if using only one tin).
  • Cool in pans for 5 mins before turning onto a wire cake rack to cool completely.
  • Grate the chocolate in the TM bowl by turning up to Speed 8 for 5 seconds, then melt on Speed 3 for 3 minutes, 50 degrees.
  • Set chocolate aside to cool.
  • Mix the cream cheese, cooled chocolate and the icing sugar in the TM bowl on Speed 6 for 20 seconds.
  • Spread half of the cream cheese on top of one of the cakes.
  • Add the second cake layer on top of the icing.
  • Spread the remaining icing over the top of the cake and finish off with chocolate curls (optional).
  • * This carrot cake will keep in the fridge in an airtight container for up to 4 days.