No matter whether you call them carrot cake, carrot cake, carrot cake or carrot cake: cakes with carrots are among the absolute classics in most families. The carrot cake as the perfect vegetable hiding place? Oh yes, that's a tip for all parents who have little vegetable complainers at home: Vitamins can be perfectly hidden in the typical Swiss cake.
TM5 – for 1 mold Ø 18 cm
Ingredients for the dough
- 5 eggs
- 300 g peeled carrots
- 300g almonds
- 100g sugar
- 1 vanilla bean
- 1 tbsp baking powder
- 1 pinch of salt
Ingredients for the casting
- 130g sugar
- 400g cream cheese
- 25g lemon juice
Mix It – the dough
- Insert the mixing attachment into the Thermomix
- Separate the eggs and add the egg whites to the mixing bowl
- Beat the egg whites and salt to form a firm egg white → 3 minutes | Level 4
- Transfer to a large bowl
- Put the almonds in the mixing bowl and grind → 10 seconds | Level 10
- Peel the carrots, add them in pieces to the almonds and chop them → 10 sec. | Level 6
- Add the vanilla pulp, sugar, egg yolk and baking powder and mix → 10 seconds | Level 8
- The mixture is now carefully mixed with the egg white little by little until a loose dough is formed → 2 min. | Level 2
- Pour the dough into the greased springform pan using theFlexiSpatel
- Bake at 180 degrees for 45 minutes
Mix it – the casting
- Powder sugar in mixing bowl → 10 seconds | Level 10
- Add cream cheese and juice and mix → 15 seconds | level 3
- Pour the icing onto the cake and spread it out
Pimp it
How about pink icing? Simply add 1 strawberry to the icing.
