Delight in the sweetness and spiciness of a homemade carrot cake with your Thermomix.
Thermomix Carrot Cake is a rich, moist cake that subtly blends the flavors of carrots, spices, and often nuts. Known for its dense texture and creamy frosting, typically cream cheese based, variations can include pineapple, walnuts or pecans. It can be adapted for cupcakes or even carrot cake cookies.
While the origins of the carrot cake are somewhat unclear, it is believed to have evolved from medieval carrot puddings enjoyed by Europeans. During World War II, its popularity in the UK soared due to the rationing of sugar, as carrots provide a natural sweetness. This cake remains a favorite in cafes and households worldwide.
To ensure your carrot cake is perfectly fluffy and moist, consider the following tips:
- Fresh Carrots: Use freshly grated carrots for better flavor and texture.
- Balanced Ingredients: Ensure accurate measurement of wet and dry ingredients to maintain the right consistency.
- Do Not Overmix: Mix the batter just until the ingredients are combined to keep the texture light.
- Proper Baking: Bake at the right temperature and check doneness with a toothpick to ensure it comes out clean.
Carrots are incredibly versatile in desserts. Here are a few additional recipes to try:
- Carrot Muffins
- Carrot Pudding
- Carrot and Walnut Loaf
- Carrot and Ginger Scones
Preparing carrot cake with your Thermomix not only simplifies the process but also ensures delicious results every time. By following these tips and exploring these recipes, you can enjoy the robust flavors and sweet allure of carrot-based desserts.
I leave you with the recipe for the Thermomix Carrot Cake.
See you for the next recipe!
Nea!
Thermomix Carrot Cake
Ingredients
For the cake:
- 300 gr plain wheat flour
- 3 eggs
- 200 gr sugar
- 250 ml sunflower oil
- 300 gr carrots (peeled)
- 120 gr pecans + those for topping (or classic walnuts)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon powder
- 1 tsp ginger grated
- 1 tsp nutmeg grated
- 1 tbsp vanilla extract
- 1 pinch salt
For the cheese frosting:
- 250 gr cream cheese
- 115 gr soft butter
- 360 gr icing sugar
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
For the cake:
Put all the dry ingredients (flour, baking powder, baking soda, spices, salt) in the bowl, mix: 30 sec. speed. 4 and set aside.
In the empty bowl, place the carrots and nuts, chop: 30 sec. speed. 7 and set aside.
Now in the empty bowl, combine the eggs, sugar, oil and vanilla, emulsify: 1 min. speed 4.
Add the reserved dry ingredients and mix: 1 min. speed 3.
Finally, add the carrot and nut mixture, stir in: 1 min. speed. 4.
Divide the resulting mixture into 3 parts* and pour it into 3 baking sheets (diameter 22 cm).
Bake each tray in a preheated oven at 180°C for about 30 minutes (always do the toothpick test) and let it cool completely.
For the cheese frosting:
Take the butter out of the fridge at least 20 minutes first and then put it in small pieces in the mug, whip up: 1 min. speed 4.
Add the cold cheese, whisk again: 1 min. speed. 4.
Add the vanilla extract and a pinch of salt, mix: 10 min. speed 4.
Then, with the blades moving at speed. 3, add the icing sugar a little at a time and whisk for another 2 minutes or until the mixture is smooth and creamy.
Refrigerate in a bowl covered with plastic wrap for at least 15-20 minutes before use (can be kept for up to 6 days in the refrigerator).
Cake decoration:
Take back the cooled cake discs, fill each one with the cheese frosting and cover the surface of the cake with the leftover one.
If desired, decorate the surface of the cake with chopped nuts.
Refrigerate for at least 1 hour. And before serving it, take it out half an hour… Buon appetito!
Recipe Notes
*Or you can choose to bake the cake in a single mold for minutes and once completely cooled, cut it into 3 equal discs.
As an alternative to butter and Philadelphia frosting, you can opt for ricotta or mascarpone frosting.
