Carrot Cake

Simple but delicious carrot cake with a cream cheese icing. Thermomix made it easy to bake a super tasty cake in minutes.

Difficulty: easy  | Serving size: 9 portions

Preparation time: 15 min  | Total time: 2:30h

Cake

• 300 g carrots peeled and cut in pieces (3 cm)

• 3 large eggs

• 350 g brown sugar

• 50 g sour cream

• 160 g sunflower oil plus extra for greasing

• 250 g wholemeal flour

• 1 tsp bicarbonate of soda

• 1 tsp ground nutmeg

• 2 tsp ground cinnamon

• ½ tsp fine sea salt

Cream cheese Icing

• 1 Tbsp granulated sugar

• 1 orange thin peelings of skin only

• 300 g cream cheese

• 15 - 30 g honey to taste

Cake

1. Preheat oven to 180°C, grease and line a round cake tin (Ø 20 cm) with baking paper.

2. Place carrots, eggs, sugar, sour cream and oil into mixing bowl then mix 15 sec/speed 5.

3. Add flour, bicarbonate of soda, nutmeg, cinnamon and salt then mix 15 sec/speed 5.

4. Transfer batter to prepared cake tin and bake for 45 minutes (180°C), cover with baking paper and bake for a further 15-30 minutes (180°C) (see tip). Cool in tin for 30 minutes then remove and leave to cool completely on a wire rack.

Cream cheese Icing

1. Place sugar and orange peel in mixing bowl then grind 15 sec/speed 10. Scrape down sides of mixing bowl with spatula and grind again 15 sec/speed 10.

2. Add cream cheese and honey then mix 20 sec/speed 3.

3. Insert butterfly whisk. Whisk 30 sec/speed 2 then remove butterfly whisk. Once cake is completely cool, spread icing over the top (see tip). Cut in slices and enjoy.