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    Home » Thermomix Recipes » Thermomix Cakes & Cupcakes » Thermomix Carrot Cake

    Thermomix Carrot Cake

    Published: Aug 8, 2022 · Modified: Oct 23, 2022 by Lucy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    A slice of carrot cake layered with cream cheese frosting.

    A moist, sweet and flavoursome Thermomix Carrot Cake layered with smooth and luscious cream cheese frosting... all made completely from scratch (and you won't believe how easy it is!)

    The grated carrot, crushed pineapple and pecans gives this classic cake it's big, bold flavours!

    A slice of layered carrot cake with cream cheese frosting.

    For the perfect birthday cake or dessert at your next dinner party, this Thermomix Carrot Cake is the ideal option.

    And while it might stand super tall and look extra fancy (just like my classic chocolate mud cake, hummingbird cake and lemon poppyseed cake), it couldn't be easier to make.

    Plus the cream cheese frosting is so good... you'll be licking it straight from the bowl!

    Why You're Going To Love This Thermomix Cake

    Everyone's favourite carrot cake recipe couldn't possibly be any easier to make using the Thermomix!

    • Moist & full of flavour - thanks to the grated carrot and crushed pineapple, this Thermomix carrot cake is so moist, it will melt in your mouth! Complemented by the sweet, smooth cream cheese frosting, it's a match made in heaven!
    • A classic favourite - along with staple classics such as mud cake, hummingbird cake and butter cake, it doesn't get much more old fashioned than a carrot cake! There's very good reason these simple cakes have well and truly stood the test of time.
    • Feeds a crowd - this layered Thermomix carrot cake recipe makes a BIG cake! Serve it at your next party or large family gathering... and keep all of those hungry tummies full!
    • Freezer-friendly - freeze the unfrosted carrot cakes until you're ready to defrost and ice with cream cheese frosting, or freeze any leftover slices of cake with frosting!
    A layered carrot cake on a cake stand with cream cheese frosting.

    What You Need

    This Thermomix Carrot Cake is absolutely PACKED full of super luscious flavours!

    You're going to LOVE it... I promise!

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method

    The ingredients for a carrot cake in individual bowls.

    For The Cake:

    • Carrots - grated.
    • Pecans - choose pecans or you can substitute with walnuts if you prefer. Either are perfectly suitable for carrot cake. For a nut-free carrot cake, simply omit the nuts entirely.
    • Eggs - choose large eggs (approximately 60g each) and bring to room temperature before using.
    • Vegetable oil - this gives the Thermomix carrot cake it's beautiful, moist and soft texture.
    • Caster sugar - also known as superfine sugar, this variety is perfect for baking cakes as it dissolves easily when mixed with the eggs.
    • Self raising flour - use store-bought self raising flour or make your own homemade self raising flour with my simple recipe using plain flour and baking powder.
    • Bi-carbonate soda - also referred to as baking soda.
    • Cinnamon - choose finely ground cinnamon.
    • Salt - just a pinch.
    • Pineapple - use a tin of crushed pineapple. Ensure you drain the liquid well before adding the pineapple to the cake mixture.

    For The Cream Cheese Frosting:

    • Cream cheese - I recommend using full fat cream cheese (not light or spreadable). I prefer the Philadelphia brand, but you can use an alternative brand if you prefer. Ensure that the cream cheese you buy is the rectangular slab-like shape (not in a tub which is the spreadable version of cream cheese).
    • Butter - I prefer to use salted butter as it cuts through the sweetness of the sugar. However, unsalted butter works just fine in this recipe too.
    • Vanilla extract - or vanilla essence.
    • Pure icing sugar (powdered sugar) - also known as confectioners sugar. I recommend using pure icing sugar which doesn’t contain any cornflour, rather than soft icing mixture, as this will make the frosting set slightly firmer.

    Equipment Required

    To make this carrot cake with cream cheese frosting you'll need a Thermomix machine.

    Please note: if you don't have a Thermomix, you can find my conventional carrot cake recipe here.

    This recipe is suitable for use in all of the Thermomix machine models.

    You will also need two 20cm round cake tins and an oven.

    My recipes specify temperatures for fan-forced ovens, however, if you are using a conventional (non fan-forced) oven, simply increase the temperature by 10 degrees celsius.

    Step By Step Thermomix Instructions

    Don't be fooled... this cake may look fancy but it's actually incredibly easy to make!

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method

    Step 1 - Grate The Carrot

    Place the roughly chopped carrots into the Thermomix and mix until finely grated.

    Set aside in a separate bowl and wipe the Thermomix clean.

    Grated carrot in a Thermomix bowl.

    Step 2 - Chop The Pecans

    Place the pecans into the Thermomix bowl and finely chop.

    TIP: If you'd like your pecans chunkier, simply press Turbo for 1-2 seconds.

    Set the pecans aside in the bowl with the grated carrot.

    Crushed pecans in a bowl.

    Step 3 - Mix The Sugar, Eggs & Oil

    Without cleaning the bowl, add the sugar, eggs and vegetable oil.

    Eggs, oil and sugar in a Thermomix.

    Mix until smooth and creamy.

    Yellow creamy liquid in a jug.

    Step 4 - Add The Dry Ingredients

    Add the self-raising flour, bi-carbonate soda, cinnamon and salt to the bowl.

    Flour and spices in a food procesor.

    Mix until well combined.

    TIP: Scrape down the sides of the bowl partway through mixing.

    Creamy mixture in a stainless Thermomix jug.

    Step 5 - Add The Remaining Ingredients

    Add the reserved carrot, pecans and the crushed (and drained) pineapple.

    Crushed pineapple and grated carrot in a bowl.

    Mix on REVERSE until combined.

    TIP: Use the spatula to help mix.

    Carrot cake mixture in a Thermomix bowl.

    Step 6 - Bake

    Divide the cake mixture evenly between two greased and lined 20cm round cake tins.

    Bake in the oven until cooked through when tested with a skewer.

    Allow the cakes to cool completely before icing with cream cheese frosting.

    Two cake tins filled with mixture.

    Step 7 - Make The Cream Cheese Frosting

    Once the cakes have cooled completely, add all of the frosting ingredients to the Thermomix bowl and mix until smooth and creamy.

    TIP: Use pure icing sugar (not icing sugar mixture) as it makes the frosting slightly firmer.

    Spread one-third of the cream cheese frosting on the top of one of the carrot cakes and top with the other cake. Spread the remaining frosting over the top.

    Decorate with finely grated carrot, chopped pecans or a sprinkle of shredded coconut (optional).

    Tips For Making Carrot Cake In A Thermomix

    • Clean and dry the Thermomix bowl after grating the carrots - it's important that there's no moisture left in the bowl when the pecans are added.
    • Be careful - the Thermomix blades are super sharp and will finely chop the pecans in just seconds. For chunkier pecans, start off by pressing Turbo for just 1 second and then check the consistency.
    • Scrape down the sides of the bowl - ensure that the cake mixture is evenly mixed by scraping the sides of the bowl partway through mixing.
    • Use the spatula to help mix - once the pineapple, carrot and pecans have been added to the bowl, there is quite a lot of mixture. Insert the Thermomix spatula through the MC (measuring cup) hole and stir while the machine mixes.
    • Use the REVERSE function in the final step - to keep the beautiful, classic texture of the pineapple, carrot and nuts, use the REVERSE function. This stirs the mixture without chopping or pureeing it.
    A close up shot of a two layered cake with frosting.

    FAQ's

    All your Thermomix carrot cake questions answered...!

    Can I use walnuts in place of the pecans?

    Of course!

    Can I make this carrot cake nut-free?

    Absolutely! Simply omit the pecans - there's no need to substitute them with anything.

    Can I make this carrot cake without a Thermomix?

    Yes you can! Here is my conventional carrot cake recipe.

    Can I make this as one big cake?

    This recipe makes a very large layered carrot cake. There is too much mixture to bake the cake in just one cake tin (the outside will over-cook while the middle will take a long time to cook through.
    An exception to this would be if you use one very large rectangular sheet pan and bake the cake in that, however, I highly recommend baking the two layers separately if you can.

    A piece of cake with frosting with the whole cake in the background.

    Expert Tips

    • Test to see if the cakes are ready by inserting a skewer into the middle - it should come out clean or with a few moist crumbs on it.
    • Wait until the cakes have cooled completely before frosting - if you frost the cakes while they are still warm, the frosting will melt and run.
    • Use full fat cream cheese (like the Philly slabs of cream cheese) - not spreadable or light.
    • Use pure icing sugar - not icing sugar mixture. Pure icing sugar sets slightly firmer, still giving you a soft, creamy (but not runny!) frosting.
    • Store - store in the fridge for up to 4 days. As cakes dry out in the fridge, it's important to allow the Thermomix carrot cake to come to room temperature before serving.
    • Freezing the unfrosted cakes - you can freeze the unfrosted cakes for up to 3 months. This is a great option for preparing the cakes ahead of time. Simply allow to defrost and then spread over the cream cheese and layer when ready to serve.
    • Freezing leftover cake slices - alternatively, you can freeze leftover frosted cake for up to 1 month. Allow to defrost at room temperature before consuming.
    A forkful of carrot cake, resting on a plate.

    More Thermomix Cake Recipes

    For your next afternoon tea or birthday party, let your Thermomix do the work for you by preparing the most delicious cakes and cupcakes!

    And check out my collection of Thermomix cookbooks here!

    • Thermomix Banana Cake
    • The Best Chocolate Mud Cake | Most Popular
    • Lemon Poppy Seed Cake with Cream Cheese Frosting
    • Caramilk Mud Cake

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel

    A slice of layered carrot cake with cream cheese frosting.

    Thermomix Carrot Cake with Cream Cheese Frosting

    A moist, sweet and flavoursome Thermomix Carrot Cake layered with smooth and luscious cream cheese frosting... all made completely from scratch (and you won't believe how easy it is!)
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Cake
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 12 serves
    Calories: 636kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 300 g carrots approx 4 medium carrots
    • 200 g pecans chopped (or walnuts)
    • 3 eggs room temperature
    • 120 g vegetable oil
    • 300 g caster sugar
    • 360 g self-raising flour sifted
    • ½ tsp bicarbonate soda sifted
    • 2 tsp cinnamon sifted
    • pinch salt
    • 440 g pineapple tin, crushed and drained

    For the cream cheese frosting

    • 250 g cream cheese full fat
    • 115 g butter room temperature
    • 360 g pure icing sugar
    • 2 tsp vanilla extract or vanilla essence

    Instructions

    • Preheat oven to 175 degrees celsius fan forced (190 degrees if using conventional). Grease two round cake tins and line with baking paper.
    • Peel and roughly chop the carrots. Grate carrot in the TM bowl for 5-10 seconds on Speed depending on how coarse 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 for 5 seconds on Speed 8. Place the pecans into the bowl with the grated carrot.
    • Add the eggs, vegetable oil and sugar to the TM bowl and mix for 20 seconds on Speed 5.
    • Add the dry ingredients and mix for 10 seconds on Speed 5. Scrape down the sides of the bowl and mix for a further 5 seconds.
    • Add the carrot, pecans and pineapple and mix for 20 seconds, Reverse, Speed 3 (you may need to use the spatula to help).
    • Bake for 30 - 35mins or until golden and just cooked through (longer if using only one tin).
    • Cool in pans for 5 mins before turning onto a wire cake rack to cool completely.
    • To make the cream cheese frosting, add all of the frosting ingredients to a clean Thermomix bowl and mix for 30 seconds, Speed 5 or until smooth.
    • 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.

    Notes

    RECIPE NOTES & TIPS
    • Clean and dry the Thermomix bowl after grating the carrots - it's important that there's no moisture left in the bowl when the pecans are added.
    • Be careful - the Thermomix blades are super sharp and will finely chop the pecans in just seconds. For chunkier pecans, start off by pressing Turbo for just 1 second and then check the consistency.
    • Scrape down the sides of the bowl - ensure that the cake mixture is evenly mixed by scraping the sides of the bowl partway through mixing.
    • Use the spatula to help mix - once the pineapple, carrot and pecans have been added to the bowl, there is quite a lot of mixture. Insert the Thermomix spatula through the MC (measuring cup) hole and stir while the machine mixes.
    • Use the REVERSE function in the final step - to keep the beautiful, classic texture of the pineapple, carrot and nuts, use the REVERSE function. This stirs the mixture without chopping or pureeing it.
    • Test to see if the cakes are ready by inserting a skewer into the middle - it should come out clean or with a few moist crumbs on it.
    • Wait until the cakes have cooled completely before frosting - if you frost the cakes while they are still warm, the frosting will melt and run.
    • Use full fat cream cheese (like the Philly slabs of cream cheese) - not spreadable or light.
    • Use pure icing sugar - not icing sugar mixture. Pure icing sugar sets slightly firmer, giving you a soft, creamy (but not runny!) frosting.
    • Store - store in the fridge for up to 4 days. As cakes dry out in the fridge, it's important to allow the Thermomix carrot cake to come to room temperature before serving.
    • Freezing the unfrosted cakes - you can freeze the unfrosted cakes for up to 3 months. This is a great option for preparing the cakes ahead of time. Simply allow to defrost and then spread the cream cheese between and on top when ready to serve.
    • Freezing leftover cake slices - alternatively, you can freeze leftover frosted cake for up to 1 month. Allow to defrost at room temperature before consuming.

    Nutrition

    Calories: 636kcal | Carbohydrates: 77g | Protein: 10g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 66mg | Sodium: 154mg | Potassium: 300mg | Fiber: 4g | Sugar: 41g | Vitamin A: 4545IU | Vitamin C: 19.2mg | Calcium: 78mg | Iron: 1.3mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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