A super moist Carrot Cake recipe made easily in your Thermomix, or even if you don’t have one. Topped with a zingy cream cheese icing, perfect as an after school treat or simple and slightly healthier birthday cake option.
Carrot Cake with Cream Cheese Icing
This Carrot Cake is really easy to make and comes out super moist because of the olive oil and pineapple pieces. I like to use rapadura sugar as it is a sugar as close to its natural state as possible and so still containing vitamins, minerals enzymes, fibers and phytonutrients, which help the body digest the sucrose and provide a slow release of energy.
The Thermomix does make this recipe easy as you don’t have to grate the carrot by hand and does all the mixing, but I have included a non Thermomix recipe here too.
I also like to bake this cake, cut into portions, then freeze. If you freeze it straight away it will defrost as fresh as it was first baked. Perfect for an easy to grab snack / treat in the freezer.
SOME MORE EASY CAKE RECIPES….
Carrot Cake with Cream Cheese Icing
- Total Time: 1 hour
- Yield: 1 cake 1x
Description
A super moist recipe made easily in your Thermomix, or even if you don’t have one and topped with a zingy cream cheese icing.
Ingredients
CAKE
- 200g carrot
- 100g olive oil
- 3 eggs
- 1 teaspoon vanilla extract
- 100g rapadura sugar
- 220g plain flour
- 2 teaspoon bicarbonate soda
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- pinch sea salt
- 425g tin pineapple pieces, drained
- 80g desiccated coconut
ICING
- 250g cream cheese, softened
- 125g unsalted butter
- 1 teaspoon vanilla extract
- ½ lemon, juiced & zested
- ¼ cup icing sugar
Instructions
THERMOMIX METHOD
Pre heat oven to 180°C.
Place carrot into TM mixing bowl and grate 5 sec / speed 6. Add oil, eggs, vanilla, sugar, flour, bicarb soda, baking powder, cinnamon and salt and mix 5 sec / speed 5. Scrape down sides of bowl.
Add pineapple and coconut and mix 10 sec / REVERSE / speed 5.
Pour into a greased 24cm cake tin and bake 45-60 minutes, until a skewer comes out clean.
Allow cake to cool in tin for 5 minutes then onto a wire rack.
NON THERMOMIX METHOD
Pre heat oven to 180°C.
Grate carrot, then add to a bowl along with the oil, eggs, vanilla, sugar and whisk to combine.
In a separate large bowl sift and mix together the flour, bicarb soda, baking powder, cinnamon and salt. Pour in the wet ingredients and stir to combine. Stir in the pineapple and coconut, then pour into a greased 24cm cake tin and bake 45-60 minutes, until a skewer comes out clean.
Allow cake to cool in tin for 5 minutes then onto a wire rack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
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