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' commentsJD - 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 160
o 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.
