Spiced Carrot Cake

Name: Spiced Carrot Cake
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 12 Portionen
Ingredients: 200 g creamed coconut; 1 tbsp lemon juice; 2 tbsp cashew nut butter; 50 g icing sugar; 60 ml oat milk; 250 ml coconut oil; 300 g light brown sugar; 1.5 tsp vanilla essence; 210 ml dairy free milk; 420 g plain flour; 1.5 tsp baking powder; 1.5 tsp bicarbonate of soda; 1 tsp cinnamon; 1 tsp ginger; 1 tsp ground nutmeg; 1 piece orange; 4 piece carrots; 75 g chopped walnuts

Cake

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Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Spiced Carrot Cake is ready in 1 h 15 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This spiced carrot cake is a delightful vegan treat, perfect for birthdays or any special occasion. The combination of warm spices like cinnamon, ginger, and nutmeg creates a comforting flavor that pairs perfectly with the sweetness of the carrots and brown sugar. The creamed coconut icing adds a rich and creamy touch, making each bite simply irresistible. I've been making this cake for years, and it's always a crowd-pleaser. It's surprisingly easy to make with the Thermomix®, and the result is a moist and flavorful cake that everyone will love. The chopped walnuts add a lovely crunch, and the dairy-free milk keeps it light and fluffy. Enjoy!

Ingredients (18 ingredients)

200 g creamed coconut
1 tbsp lemon juice
2 tbsp cashew nut butter
50 g icing sugar
60 ml oat milk
250 ml coconut oil
300 g light brown sugar
1.5 tsp vanilla essence
210 ml dairy free milk
420 g plain flour
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp ginger
1 tsp ground nutmeg
1 piece orange
4 piece carrots
75 g chopped walnuts

Preparation (8 steps)

Prepare the coconut cream icing

Thermomix® Setting

10 sec/Speed 4

Add 200g creamed coconut and 2 tbsp hot water to the mixing bowl. Mix for 10 Sec./Stufe 4 until smooth. Add 1 tbsp lemon juice and 2 tbsp cashew nut butter. Mix for 10 Sec./Stufe 4. Add 50g icing sugar and 60ml oat milk. Mix for 20 Sec./Stufe 4 until fully combined. Transfer the icing to a bowl and set aside in the fridge until needed.

Preheat oven and prepare cake tins

Preheat the oven to 180°C (160°C fan/gas mark 4). Grease 2 x 20cm cake tins with a little melted coconut oil and line the bases with baking parchment. Set aside.

Combine wet ingredients

Thermomix® Setting

30 sec/Speed 3

Add 250ml coconut oil and 300g light brown sugar to the mixing bowl. Mix for 30 Sec./Stufe 3 until combined. Add 1½ tsp vanilla essence and 210ml dairy free milk. Mix for 10 Sec./Stufe 3.

Combine dry ingredients

Thermomix® Setting

10 sec/Speed 4

Add 420g plain flour, 1½ tsp baking powder, 1½ tsp bicarbonate of soda, 1 tsp cinnamon, 1 tsp ginger, 1 tsp ground nutmeg and zest of 1 orange to the mixing bowl. Mix for 10 Sec./Stufe 4.

Combine wet and dry ingredients

Thermomix® Setting

20 sec/Speed 3

Mix for 20 Sec./Stufe 3 until just combined. Use the spatula to scrape down the sides of the mixing bowl.

Add carrots and walnuts

Thermomix® Setting

10 sec/Speed 3 Reverse

Add 4 medium carrots, peeled and roughly chopped, and 75g chopped walnuts to the mixing bowl. Mix for 10 Sec./Stufe 3 using the reverse function to avoid over-mixing.

Bake the cake

Divide the mixture between the prepared tins and bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.

Assemble the cake

Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.