This classic Thermomix Carrot Cake is the ultimate soft sponge cake made with simple everyday ingredients. It's light and fluffy with warm hints of nutmeg and cinnamon. Add a layer of silky smooth Cream Cheese Icing for an irresistible match made in heaven.
This is the best Thermomix Carrot Cake ever! I've kept it simple without adding pineapple and walnuts, often found in Carrot Cake recipes.
We love traditional cake recipes that are easy to make in the Thermomix, like this easy Chocolate Cake, Banana Bread and Apple Cake.
If you have an excess of carrots, check out the recipe for Soft Carrot Cake Cookies on our sister site Easy Deliciousness.
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Why We Love This Recipe
- One of the finest classic cake recipes ever.
- Nut-free.
- Easy to make with only a few essential steps in the Thermomix.
Ingredients
Note: The full quantities are shown in the recipe card below.
For the Carrot Sponge Cake
Carrots - use a box grater to grate them (unless you own the new Thermomix cutter).
Self-raising flour - also known as self-rising flour in the US and Canada.
Soft brown sugar - gives the carrot cake a lovely dark golden colour.
Bicarbonate of soda - makes the cake more spongy in texture.
Cinnamon and nutmeg - adds a hint of spice.
Sunflower oil - if you don't have sunflower oil, use canola oil.
Eggs - use large size eggs at room temperature.
For the Cream Cheese Icing
Note: The full quantities are shown in the recipe card below.
Cream cheese - we love to use Philadelphia cream cheese. Let it sit on the benchtop to soften for 30-60 minutes so it's easier to mix.
Icing sugar - use store-bought instead of making it in the Thermomix as it's finer.
Butter - use unsalted butter softened at room temperature. Unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary a lot.
Vanilla extract - or vanilla essence.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
For the Carrot Sponge Cake
- Start by lining the baking tin with baking paper so the cake doesn't stick.
- Add the sunflower oil, brown sugar and eggs to the Thermomix bowl and mix for 20 sec/speed 4.
- Add the flour, cinnamon, nutmeg and bicarbonate of soda and mix for 10 sec/speed 5, scrape down the bowl, then mix again. Lastly, add the carrots and slowly mix on reverse for a few seconds until they are evenly combined.
- Pour the mixture into the tin and smooth over the top with a spatula or the back of a spoon. Leave the cake to cool in the tin for 5 minutes, then carefully remove it and cool completely on a baking rack.
For the Cream Cheese Icing
- Add all the ingredients to the Thermomix bowl and mix for 15 seconds on speed 5. Scrape down the bowl, then repeat. Ensure that the carrot cake is cool before adding the icing.
Serving Suggestions
If you prefer carrot cake without cream cheese icing, a good alternative is a sprinkling of icing sugar.
FAQs & Expert Tips
Store the Carrot Cake in the refrigerator in an airtight container or wrapped well with cling film. It will last for up to 5 days in the refrigerator.
Yes, carrot cake freezes well. Wrap the cake well with cling film, then store it in an airtight container. Ensure it is tightly wrapped to prevent freezer burn. It will last for up to 6 months in the freezer.
The new Thermomix cutter attachment grates carrots like a box grater would. It's hard to come by in Australia at the moment. You can chop the carrots finely in the Thermomix, but upon testing this, the cake did not have the same texture as proper grated carrots.
Cakes usually sink in the middle if the oven door is opened early, allowing the warm air to escape.
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📖 Recipe
Thermomix Carrot Cake
The ultimate carrot cake made with everyday ingredients. It's light and fluffy with warm hints of nutmeg and cinnamon. Add a layer of silky smooth Cream Cheese Icing for a delicious match made in heaven.
Ingredients
Cake Ingredients
- 150g sunflower oil, or canola oil
- 170g soft brown sugar
- 3 eggs
- 170g self-raising flour, sifted
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon bicarbonate of soda
- 150g carrots, grated with a box grater, note 1
For the Cream Cheese Icing
- 250g cream cheese, softened at room temperature
- 50g unsalted butter, softened at room temperature
- 320g icing sugar, sifted
- 1 teaspoon vanilla extract
Instructions
For the Carrot Cake
- Preheat the oven to 150°C fan / 170°C, grease, and line a 20cm round cake tin with baking paper.
- Place the sunflower oil, brown sugar and eggs into the Thermomix bowl and mix for 20 sec/speed 4. Scrape down the sides of the bowl.
- Add the flour, cinnamon, nutmeg and bicarbonate of soda and mix for 10 sec/speed 5. Scrape down the sides of the bowl and mix for a further 5 sec/speed 5. Add the grated carrots and mix for 5 sec/reverse/speed 5, until they are evenly combined.
- Pour the mixture into the cake tin, level the top with the back of a spoon and bake in the oven for 40-50 minutes. The cake is ready when a skewer inserted into the middle comes out clean.
- Leave the cake to cool in the tin for 5 minutes, then carefully remove it and cool completely on a wire rack.
For the Cream Cheese Icing
- Add all ingredients to the Thermomix bowl and mix for 15 sec/speed 5. Scrape down the sides of the bowl, then repeat for 15 sec/speed 5 until the icing is smooth.
- Spread the icing over the cake once it has cooled.
Notes
Note 1: You can chop the carrots finely in the Thermomix, but upon testing this recipe, the cake did not have the same texture as grated carrots.
Storage Instructions
Store the Carrot Cake in the refrigerator in an airtight container or wrapped well with cling film. It will last for up to 5 days in the fridge.
To Freeze
Wrap the cake well with cling film, then store it in an airtight container. Ensure it is tightly wrapped to prevent freezer burn. It will last for up to 6 months in the freezer.
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