Thermomix carrot cake no walnuts recipes - Baking sweet

Author: Spencer Woods

Recipe Carrot Cake, (no nuts) by Nicoleia, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Baking - sweet. Recipe Best Ever Carrot Cake by chevaunw, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Baking - sweet.

Carrot Cake, (no nuts)
Carrot Cake
Best Ever Carrot Cake
Thermomix Carrot Cake with Cream Cheese Frosting
How to make carrot and walnut cake?
Can I use a Thermomix to make a carrot cake?
How do you make carrot and egg cake mix?
How do you make a pecan and carrot cake?

Carrot Cake, (no nuts)

Recipe Carrot Cake, (no nuts) by Nicoleia, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Baking - sweet.
Provided by: THERMOMIX ® RECIPE
Total time: 70 minutes
Yields: 12 servings
Number of ingredients: 14

Ingredients:

oil, To grease tin
300 grams carrots, roughly cut
80 grams brown sugar
165 grams oil
200 grams golden syrup
3 eggs
1 teaspoon vanilla extract
150 grams self-raising flour
75 grams plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
80 grams icing sugar, Can mill your own from raw sugar.
250 grams cream cheese
1/2 teaspoon vanilla extract

How to cook:

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Notes: Easy Carrot Cake Recipe with Cream Cheese Frosting, Preheat the oven to 350°F (180°C) and grease a 13x9-inch baking dish. Set aside. In a large bowl combine sugar, vegetable oil, and eggs with a …

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carrot cake with cream cheese frosting thermomix carrot cake with cream cheese frosting thermomix carrot cake no walnuts

Carrot Cake

The best ever Thermomix Carrot Cake recipe! The white chocolate cream cheese icing is amazing!
Provided by: Lucy & Lauren
Total time: 50 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 2 servings
Number of ingredients: 15

Ingredients:

3 eggs
½ cup vegetable oil ((120g))
1¼ cups caster sugar ((300g))
2¼ cups self-raising flour (, sifted (360g))
½ teaspoon bicarbonate soda (,sifted)
2 teaspoons cinnamon (, sifted)
pinch salt
440 g tin crushed pineapple (, drained)
300 g carrots ((approx 4 medium carrots))
200 g cup chopped pecans - approximately 1 cup ((you can use walnuts instead))
ICING
250 g cream cheese
½ cup icing sugar (, sifted)
100 g white chocolate melted and cooled
Extra 100g white chocolate for garnishing

How to cook:

Preheat oven to 190C (175 degrees if using fan forced).
Grease two round cake tins with baking paper.
Peel and roughly chop the carrots.
Grate carrot in the TM bowl on Speed 5 for 5-10 seconds (depending on how course 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 on Speed 8 for 5 seconds.
Place the pecans into the bowl with the grated carrot.
Add the eggs, oil and sugar to the TM bowl and mix on Speed 5 for 20 seconds.
Add the dry ingredients and mix on Speed 5 for 10 seconds.
Add the carrot, pecans and pineapple and mix on Reverse Speed 3 for 20 seconds (you may need to use the spatula to help).
Bake for 30-35mins or until just cooked through and golden (longer if using only one tin).
Cool in pans for 5 mins before turning onto a wire cake rack to cool completely.
Grate the chocolate in the TM bowl by turning up to Speed 8 for 5 seconds, then melt on Speed 3 for 3 minutes, 50 degrees.
Set chocolate aside to cool.
Mix the cream cheese, cooled chocolate and the icing sugar in the TM bowl on Speed 6 for 20 seconds.
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 and finish off with chocolate curls (optional).
* This carrot cake will keep in the fridge in an airtight container for up to 4 days.

Notes: How to Make An Easy Nut-Free Carrot Cake, Pre-heat oven to 180’C. Line an 8-inch cake tin with baking paper. Grate carrots, or if using a Thermomix, process for a few seconds until crumbly. …

Best Ever Carrot Cake

Recipe Best Ever Carrot Cake by chevaunw, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Baking - sweet.
Provided by: THERMOMIX ® RECIPE
Total time: 80 minutes
Yields: 12 servings
Number of ingredients: 14

Ingredients:

250 grams walnuts
400 grams carrots, washed and roughly chopped
2 eggs
220 grams raw sugar
160 grams EVOO (olive oil)
1 tsp vanilla essence
1/2 tsp mixed spice
1/4 tsp salt
200 grams plain flour
1 tsp bicarb soda
220 grams raw sugar, milled 10 sec, sp.10 to icing sugar
90 grams cream cheese
45 grams Butter, at room temperature
1/2 tsp lemon juice

How to cook:

{'@type': 'HowToSection', 'name': 'Cake', 'position': '1', 'itemListElement': [{'@type': 'HowToStep', 'position': '1', 'name': 'Preheat ov...', 'text': 'Preheat oven to 185 degrees celsius.\n\nGrease 25cm round cake tin/ line with baking paper, and set aside.\n\nPlace walnuts into bowl and mill for 4 seconds on speed 9. Set aside.\n\nPlace carrots into bowl and chop for 4 seconds on speed 5. Set aside with walnuts.\n\nPlace eggs, sugar and oil in bowl and mix for 5 seconds on speed 5.\n\nAdd vanilla, spice, salt, flour and bicarb to bowl and mix for 10 seconds on speed 5.\n\nAdd walnuts and carrots and mix on REVERSE for 15 seconds on speed 2.\n\nPour into cake tin and bake for 75 minutes.'}, {'@type': 'HowToStep', 'position': '2', 'name': 'Combine al...', 'text': 'Combine all icing ingredients in bowl and mix for 20 seconds on speed 6.\n\nIce cake when it has cooled.'}]}

Notes: Amazing Thermomix TM5 recipe: Best Ever Carrot Cake, PREPARATION: First, prepare your oven at 185°C. Introduce walnuts into the mixing bowl and mill 4 seconds/ Speed 9. Keep it for later. Introduce then …

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!)
Provided by: Lucy - Bake Play Smile
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: Cake
Number of ingredients: 14

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)
250 g cream cheese (full fat)
115 g butter (room temperature)
360 g pure icing sugar
2 tsp vanilla extract (or vanilla essence)

Nutrition:

How to cook:

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: Mega Moist Walnut Cake, Make the cake batter. Add sugar and eggs to your nut paste and mix 20 seconds/Speed 4. Pour or spoon the batter into your prepared cake tin or …