Name: Spiced Carrot Cake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 Portionen
Ingredients: 150 ml vegetable oil; 175 g self-raising flour; 0.5 tsp ground cinnamon; 200 g light brown soft sugar; 1 tsp vanilla extract; 2 piece eggs; 100 g pecans; 150 g carrots; 50 g raisins; 50 g butter; 150 g icing sugar; 50 g soft cheese

This Thermomix® recipe for Spiced Carrot Cake is ready in 1 h 15 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This spiced carrot cake is a delightful treat, perfect for a cozy afternoon or a festive brunch. The combination of cinnamon, nutmeg, and vanilla extract creates a warm and inviting aroma that fills the kitchen. The pecans add a lovely crunch, while the raisins provide a touch of sweetness. The soft cheese icing is the perfect finishing touch, adding a creamy and tangy counterpoint to the rich cake. It's easy to make and always a crowd-pleaser. I love to make this cake in the autumn when carrots are at their best. It's a simple cake that tastes delicious!

Ingredients (12 ingredients)

150 ml vegetable oil
175 g self-raising flour
0.5 tsp ground cinnamon
200 g light brown soft sugar
1 tsp vanilla extract
2 piece eggs
100 g pecans
150 g carrots
50 g raisins
50 g butter
150 g icing sugar
50 g soft cheese

Preparation (5 steps)

Prepare the icing

Thermomix® Setting

20 sec/Speed 4

Add 50g butter and 150g icing sugar to the mixing bowl and mix for 20 Sec./Stufe 4 until smooth. Use the spatula to scrape down the sides of the mixing bowl. Add 75g soft cheese and mix for 10 Sec./Stufe 3. Add the remaining 75g soft cheese and mix for another 10 Sec./Stufe 3. Transfer the icing to a bowl and set aside in the fridge.

Mix dry ingredients

Thermomix® Setting

10 sec/Speed 3

Add 175g self-raising flour, 0.5 tsp ground cinnamon, and 200g light brown soft sugar to the mixing bowl. Grate a good grating of nutmeg into the bowl. Mix for 10 Sec./Stufe 3 to combine. Use the spatula to break up any clumps of sugar. Transfer the mixture to a bowl and set aside.

Combine wet ingredients

Thermomix® Setting

10 sec/Speed 4

Add 150ml vegetable oil, 1 tsp vanilla extract, and 2 eggs to the mixing bowl. Mix for 10 Sec./Stufe 4 to combine.

Combine wet and dry ingredients

Thermomix® Setting

15 sec/Speed 3

Pour the wet ingredients into the bowl with the dry ingredients. Fold in most of the 100g chopped pecans (reserving some to decorate with later), 150g carrots and 50g raisins. Mix for 15 Sec./Stufe 3. Use the spatula to scrape down the sides of the mixing bowl and mix again for 5 Sec./Stufe 3.

Bake the cake

Pour the batter into a prepared 20cm cake tin or 1 litre loaf tin. Bake in the air-fryer for 25-45 mins depending on which cake tin you’ve used (25 mins for the round cake tin), checking after 15 mins. If the top begins to brown too much, cover the cake with foil. To check the cake is ready, insert a skewer into the centre – it should come out clean. If not, cook for another few minutes and check again. Leave to cool for 15 mins, then remove from the tin and leave to cool completely on a wire rack for around 45 mins. Spread the icing over the top, grate over a little more nutmeg, if you like, and decorate with the remaining pecans.