The ultimate all-in-one Carrot Cake

 

All-in-one carrot cake

 

Most people love carrot cake and my family are no exception. I experiment a lot with different recipes and variations on new one, but I have been very loyal to a Mich Turner carrot cake for years. It includes rum soaked raisins, and coconut and it has become something of a signature bake. It now has a rival and while it features in an old Thermomix Fast and Easy Cooking book,I had never tried it. A lot of people are deterred from making a carrot cake because there are so many ingredients, some have to be grated, others, sieved, and all weighed. You know I won't let you use cups! Anyhow with a Thermomix chuck it all into the bowl and 40 seconds later you can tip it out into prepared pans and bake. I was sooo sceptical that it would look beautiful, and taste even better, but I was so wrong. I have added a few twists so the ingredients are a little different. I love to bake in different shapes and sizes of pans and because I like to freeze a lot of baked goods, I poured half the mixture into muffin cases. Perfect without a frosting and better for your waistline.

carrot cake

  • Servings: 10-12
  • Difficulty: easy
  • Print


Ingredients

300g carrots scrubbed or peeled and cut into large chunks

3 eggs

300g soft brown sugar

160g sunflower oil (you can substitute softened butter if you prefer)

200g plain/all purpose flour ( I used a 50/50 mix of plain and wholemeal)

50g ground almonds/almond meal

1 tsp bicarbonate of soda/ baking soda

40g desiccated coconut (optional)

Grated zest of an orange

2tsp cinnamon

½ tsp ground ginger

½ tsp salt

½ tsp nutmeg

I use mixed spice ( it's a super mix of cinnamon, cloves, coriander, nutmeg and caraway) I realise it's not widely available

1 tsp vanilla extract

60g pecans

160g crushed pineapple , well drained and squeezed on kitchen paper (tinned crushed pineapple is hard to find in UK, so just drain chunks well and fork though

 

Preheat oven to 180°C/350°F

Prepare tins) this will make a deep 20cm/8″ or 2 sandwich tins, or a variation of your choice.

 

Thermomix method

Weigh all ingredients (except pecans and crushed pineapple) into TM bowl and mix Sp 6 for 30 seconds (peek through the lid, you'll see if that's enough when you scrape down with a spatula – you don't want lumps of carrot!)

Add pecans and pineapple and mix sp 6 for another couple of seconds

Tip into prepared tins and bake in preheated oven

One deep cake will take 60-75 minutes. Sandwich tins and muffins less, around 20 minutes for muffins and 30-35 for shallow bakes. Secret is to set you timer for five minutes before you think it will be done.

Check for doneness- skewer should come out clean.

 


I made this in the Thermomix, but you could make a delicious version in a stand mixer.

Orange cream cheese frosting snare the finishing touches of choice for many carrot cakes, a tub of cream cheese, grated zest of an orange and a spoonful of icing/powdered sugar usually does it.

Happy baking

Anne

 

9 Comments Add yours

  1. Rupali says:

    I am going to try this asap. Looks so delicious.

    Like

  2. I’m not a lover of frosting, but I LOVE carrot cake so much so this is perfect

    Like

  3. Ingrid says:

    Yum…. love carrot cake but gotta have frosting 🙂

    Liked by 1 person

    1. vannillarock says:

      Maybe not this one- it soooo moist and tasty.

      Liked by 1 person

  4. I love carrot cake and your post reminds me that I’m way overdue to bake one. 😉

    Liked by 1 person

    1. vannillarock says:

      Thank you for looking in – get baking 🙂

      Liked by 1 person

    1. vannillarock says:

      Thank you Philip
      How kind of you to reblog
      Anne

      Like

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