Carrot cake (TM): Difference between revisions
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A delicious [[Carrot|carrot]] [[Cake|cake]] recipe made in the [[Thermomix]]. | A delicious [[Carrot|carrot]] [[Cake|cake]] recipe made in the [[Thermomix]]. | ||
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* Preheat the [[Oven|oven]] to 180° C (350° F - gas 4), without fan. | * Preheat the [[Oven|oven]] to 180° C (350° F - gas 4), without fan. | ||
===Method=== | ===Method=== | ||
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===Chef's notes=== | ===Chef's notes=== | ||
If using organic [[Carrots|carrots]], there is no need to peel them. | If using organic [[Carrots|carrots]], there is no need to peel them. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:British recipes]] | [[Category:British recipes]] | ||
Revision as of 15:37, 23 April 2015
| Carrot cake (TM) | |
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| Servings: | 8-12 |
| Ready in: | 1 hour, 10 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 1 hour, 5 minutes |
| Difficulty: | 
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A delicious carrot cake recipe made in the Thermomix.
Ingredients
Create a printable shopping list for this recipe's recipeIngredient
- 300g carrots (net weight after topping, tailing and peeling), cut into chunks
- 320g light, soft brown sugar
- 50g sour cream
- 80g organic, cold-pressed rapeseed oil
- 80g soft, unsalted butter
- 250g plain, wholemeal flour
- 1 teaspoon baking powder
- 1 teaspoon grated nutmeg
- 2 heaped teaspoons ground cinnamon
Mise en place
- Preheat the oven to 180° C (350° F - gas 4), without fan.
Method
- Place all of the ingredients into the bowl 40 seconds / Speed 6.
- Pour the mixture into a lined and greased 20cm cake tin.
- Bake, without fan, for about 1 hour and 5 minutes, then test with a skewer.
- Leave to cool in the tin.
- Turn out onto a cake rack and serve.
Recipe source
Chef's notes
If using organic carrots, there is no need to peel them.
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