- 500 gram carrots, chopped into 4cm lengths
- 170 gram Self Raising Flour
- 170 gram plain flour
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 1 teaspoon bicarbonate soda
- 180 gram vegetable oil
- 4 eggs
- 210 grams brown sugar
- 125 grams golden syrup
- 60 grams walnuts
- 250 grams cream cheese, room temperature, cut into 4cm cubes
- juice of 1/2 lemon
- 100-110 grams icing sugar, or raw sugar
1. Pre-heat oven 160C. Line a 20 cm square cake tin or 22 cm round cake tin with baking paper.
2. Place carrots in TM bowl. Chop 4secs/ speed 5. Set aside.
3. Add flours, spices and bicarbonate soda to TM bowl. Mix 3secs/ speed 3.
4. Add in oil, eggs, sugar & golden syrup and mix 6secs/ speed 6. Scrape down sides if required.
5. Add reserved carrots and stir through manually with spatula.
6. Add walnuts to TM bowl. Mix 5secs / speed 5/ reverse.
7. Pour into prepared tin and bake for 1hour 20 mins or until cooked and a skewer comes out clean.
8. Meanwhile, rinse out TM bowl and put all ingredients into TM bowl for icing. Mix 5secs/ speed5. Note, if using raw sugar, mill first 20secs/ speed 10 and then add in remaining ingredients.
9. When cake is cooked, cool in tin for 15mins, then turn out onto cooling rack. Ice with cream cheese icing when cool. Sprinkle extra crushed walnuts over the top.
Accessories you need
To make this dairy-free, omit the cream cheese icing. You can find this recipe at //hermiethethermie.blogspot.com.au/ as well as many more other yummy delights.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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