Thermomix Carrot Cake
The ultimate carrot cake made with everyday ingredients. It's light and fluffy with warm hints of nutmeg and cinnamon.
Servings: 8
Ingredients
- 150 g sunflower oil, or canola oil
- 170 g soft brown sugar
- 3 eggs
- 170 g self-raising flour
- 1½ teaspoons of cinnamon
- ¼ teaspoon of nutmeg
- ¾ teaspoon of bicarbonate of soda
- 150 g grated carrots, grated with a box grater - see note 1
For the Cream Cheese Icing
- 50 g unsalted butter, softened
- 250 g cream cheese, softened (use the brick shaped cream cheese and not the spreadable version.
- 320 g Icing sugar
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 170°C/340°F (150°C fan). 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: 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 generously 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.
