Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: Roberta G on July 28, 2008, 12:33:41 am
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Name of Recipe: Carrot Cake
Number of People:
Ingredients:
2 cups roughly diced carrot
2/3 cup sugar
2/3 cup oil (I use grapeseed)
2/3 cup applesauce (make in thermo)
3 eggs
1/2 tspn salt
1 1/3 tspn baking soda (bicarb)
1 1/3 tspn baking powder
1 1/3 tspn cinnamon or mixed spice
1 1/3 cups plain flour
Preparation:
Place carrot in Thermomix, chop on speed 6 for approx 5-10 seconds. remove.
Place butterfly in thermo.
Combine sugar and oil on speed 4 for approx 10-15 seconds. scrape sides down, add applesauce and mix on speed 4 for another 10-15 seconds.
Reduce speed to 2 and add eggs one at a time through top and beat till smooth.
Add dry ingredients and mix on speed 2 for around 10-15 seconds.
Add in carrots and mix on speed 2 for 5-10 seconds.
Pour into a greased cake tin and bake in a mod. slow over 160-180'c for 1 hour.
Top with cream cheese frosting
members' comments
JD - I loved this carrot cake, so moist and it froze really well, even with the cream cheese frosting on top. Even my husband had a piece and he isn't a cake eater.
Rowyfo - It tastes amazing... I used Amanda's frosting. The cake did stick to the pan everywhere, so more greasing next time. Thanks for the recipe Karen.
MJ - This is a fabulous recipe for carrot cup cakes. I've made 4 batches in the last few days for various events as well as for lunch boxes. Just wanted to update the recipe with weights. Plus, I don't use apple sauce, just oil. Below is the recipe as I make it:
Brazen's Carrot Cakes
Preheat oven to 160o C
2 cups roughly chopped carrot (170 g about 4 carrots)- blitz on speed 5/6 for 5 seconds and remove.
Blitz 130g raw sugar - speed 7 for 20 seconds.
Add to ::
3 eggs
2/3 cup (100 g) oil
Blend for 15 seconds on speed 4 (I don't use butterfly). Scrape down and blend again for a further 15 seconds. Scrape once more.
Sift:
130g plain flour
70g plain wholemeal flour
1.5 tsp bicarb
1.5 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
and add to mixture in *: along with the previously chopped carrots
Mix on dough setting for about 20 seconds and scrape down incorporating any flour that hasn't mixed in. Pour mixture in to a muffin tin lined with patty pans. I fill the patty pans to the top as the muffin tin is deeper than the paper patty pans.
Alternatively, pour into a ring tin.
Bake in a moderate oven, 175 degrees C, for 20 - 25 minutes or until top of cakes spring back when gently touched.
For a ring tin, bake in a moderately slow oven, 160 degrees C, for 1 hour.
I don't put nuts in, but I guess you'd chop them before the carrot. Original recipe says 1/2 cup. Could also be just sprinkled on top of frosting.
Ice with cream cheese frosting and top with little pieces of chopped Turkish apricots and a sprinkling of pepitas for that 'cafe' look.
I've edited this for some changes that I've made. Reduced oil and used a mix of wholemeal and white flour.
Narelle - I made MJ's recipe adaptation of Brazen's as above today and OH YUM. With some basic cream cheese icing it was very very nice. Similar to the Sara Lee frozen one.
I SCREAM - This was my first attempt at cake EVEEER! I don't even like Carrotcake - but it's the hubby's fave! It was awesome.
Just added a tiny bit more sugar to the icing as it was a bit to cheezy for my sweet tooth. Thank you brazen.
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Thanks for sharing my recipe. you can see the original here (http://brazen20au.blogspot.com/2008/04/brazens-thermomix-carrot-cake-2-cups.html)
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cool blog!
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thanks rach :)
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Wait! A carrot cake with no carrots in the ingredients? I think you guys have been down under too long ;D
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Well spotted, Warren!! ::)
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oh that's funny, i wonder if my original recipe has them? lol i'm sure it does as i've used it quite a few times since posting it!
yes it definitely does - but there's an empty line between the carrot and the rest of the ingredients for some weird reason so the OP didn't copy it
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Excuses excuses ::)
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*I* don't need to make the excuse, i'm not the one who left the carrot behind :D :D ;D
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LOL... l do this all the time. I'm dyslexic and have to read and re-read to make sure I didn't miss anything.
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LOL - I'm not dyslexic, but still make lots of mistakes - fortunately on this forum you can edit your entry, (AND I FREQUENTLY DO) but other forums don't allow you to make changes, and once it's gone I sometimes see some DUMB things :-[ :-[ :-[ :-[.
It is funny when massive errors are transcribed from one website to another -cups of baking powder for instance instead of teaspoons. ;D ;D ;D ;D
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LOL... l do this all the time. I'm dyslexic and have to read and re-read to make sure I didn't miss anything.
Yep I am with you on that one...I also have to be very careful when copying recipes (or anything for that matter) that I don't transpose the measurements...that can result in disaster too! Can also make for some very funny moments if you see the funny side of dyslexsia as my family do god love them.
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I loved this carrot cake, so moist and it froze really well, even with the cream cheese frosting on top. Even my husband had a piece and he isn't a cake eater. Well done.
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thanks judydawn, i had wondered if you could freeze complete with frosting. my kids love this cake and i'm going to make a batch of patty cake (cupcake) sized one this weekend for them to use up some of my millions of carrots :)
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This cake so reminded me of ring cakes we sold in our deli in the 80s & 90s. That baker also did a carrot & pineapple and carrot & zucchini (orange & green flecks!) so I am going to try swapping the apple for pineapple in one and zucchini in the other. They were absolutely yum and sooo popular. Thanks roberta & brazen!
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mum has a recipe for one with pineapple in it if this one doesn't work :)
ryan has requested carrot cakes (cup cake size) to take to school for his birthday lol
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mum has a recipe for one with pineapple in it if this one doesn't work :)
ryan has requested carrot cakes (cup cake size) to take to school for his birthday lol
You can share the carrot and pineapple - sounds good.
Get him to make them !!!
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I made this cake just now. It tastes amazing... I used Amanda's frosting.
The cake did stick to the pan everywhere, so more greasing next time.
Thanks for the recipe Karen :-*
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OK - I am so very blind! I can't find how many carrots to add anywhere - even your blog karen ??? Can you help me :-*
I made a carrot cake yesterday - yucko. Need yours ;D
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2 cups roughly chopped carrots needed for this recipe - couldn't see it anywhere either but I made it early in my TMX life and can't remember where I got the quantity from. You can also add 1/2 cup chopped nuts as an option. It is a lovely cake.
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it is on the blog but for some reason it is separate from the rest of the recipe!
i havne't even weighed it because tbh i use heaps more than the recipe says so i just put n how ever many carrots i have spare to use ;)
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OK - I am so very blind! I can't find how many carrots to add anywhere - even your blog karen ??? Can you help me :-*
LOL - I have added in the carrots to the "original" recipe here that was copied verbatim including the tips (except for the carrots !!!)
Poor Tenina and Karen (and even I) had a number of their recipes copied here before we found the site. A number of mistakes were copied here.
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This is a fabulous recipe for carrot cup cakes.
I've made 4 batches in the last few days for various events as well as for lunch boxes. Just wanted to update the recipe with weights.
Plus, I don't use apple sauce, just oil. Below is the recipe as I make it:
Brazen's Carrot Cakes
Preheat oven to 160 degrees C
2 cups roughly chopped carrot (170 g about 4 carrots)- blitz on speed 5/6 for 5 seconds and remove.
Blitz 130g raw sugar - speed 7 for 20 seconds.
Add to *::
3 eggs
2/3 cup (100 g) oil
Blend for 15 seconds on speed 4 (I don't use butterfly). Scrape down and blend again for a further 15 seconds. Scrape once more.
Sift:
130g plain flour
70g plain wholemeal flour
1.5 tsp bicarb
1.5 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
and add to mixture in *: along with the previously chopped carrots
Mix on dough setting for about 20 seconds and scrape down incorporating any flour that hasn't mixed in. Pour mixture in to a muffin tin lined with patty pans. I fill the patty pans to the top as the muffin tin is deeper than the paper patty pans.
Alternatively, pour into a ring tin.
Bake in a moderate oven, 175 degrees C, for 20 - 25 minutes or until top of cakes spring back when gently touched.
For a ring tin, bake in a moderately slow oven, 160 degrees C, for 1 hour.
I don't put nuts in, but I guess you'd chop them before the carrot. Original recipe says 1/2 cup. Could also be just sprinkled on top of frosting.
Ice with cream cheese frosting and top with little pieces of chopped Turkish apricots and a sprinkling of pepitas for that 'cafe' look.
I've edited this for some changes that I've made. Reduced oil and used a mix of wholemeal and white flour.
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Thanks MJ. I love the decoration bit.
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Just made this again today in a ring tin, so I've updated the cooking times etc. I've changed the flours that I use as I'm trying to include more whole foods into our diet...
It was absolutely scrumptious. I blitzed the carrots a bit too long and they were almost pureed! The cake mixture was orange, but it came out the normal colour!
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I'm glad I'm not the only one who sometimes goes a bit far with the 'blitzing.'
Thanks for the changes MJ.
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I made MJ's recipe adaptation of Brazen's as above today and OH YUM. With some basic cream cheese icing it was very very nice. Similar to the Sara Lee frozen one.
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This was my first attempt at cake EVEEER! I dont even like Carrotcake - but it's the hubbys fave! It was awesme.
Just added a tiny bit more sugar to the icing as it was a bit to cheezy for my sweet tooth.
Thank you brazen