Whether you call it carrot cake, carrot cake, carrot cake or carrot cake, cakes with carrots are an absolute classic in most families. Carrot cake as the perfect vegetable stash? Oh yes, that's the tip for all parents who have little vegetable naggers at home: Vitamins can be perfectly hidden in this typically Swiss cake.
TM5 - for 1 tin Ø 18 cm
Ingredients for the dough
- 5 eggs
- 300 g peeled carrots
- 300 g almonds
- 100 g sugar
- 1 vanilla pod
- 1 tbsp baking powder
- 1 pinch of salt
Ingredients for the icing
- 130g sugar
- 400g cream cheese
- 25g lemon juice
Mix It - the dough
- Place the mixer attachment in the Thermomix insert
- Separate the eggs and add the egg whites to the mixing bowl
- Beat the egg whites and salt to a firm beaten egg white → 3 min. | speed 4
- Transfer to a large bowl
- Place the almonds in the mixing bowl and grind → 10 sec | speed 10
- Peel the carrots, add to the almonds in pieces and chop → 10 sec | speed 6
- Add the vanilla pulp, sugar, egg yolk and baking powder and mix together → 10 sec | speed 8
- Gradually mix the mixture with the egg whites until a fluffy dough is formed → 2 min. | speed 2
- Mix the dough with the FlexiSpatel into a greased springform pan
- Bake for 45 minutes at 180 degrees
Mix it - the icing
- Pulverize the sugar in the mixing bowl → 10 sec. | speed 10
- Add the cream cheese and juice and mix together → 15 sec | level 3
- Pour the icing onto the cake and spread
Pimp it
How about pink icing? Simply add 1 strawberry to the icing.
