Thermomix Carrot Cake with Cream Cheese Frosting

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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.

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.

Step 3 - Mix The Sugar, Eggs & Oil

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

Mix until smooth and creamy.

Step 4 - Add The Dry Ingredients

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

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.

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.