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!)
Print
Pin
Servings: 12 serves
Calories: 636kcal
Cost: $15
Equipment
- Thermomix
- Oven
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