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Raw Carrot Cake with Thermomix Instructions

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Raw Carrot Cake with Thermomix Instructions


Raw Carrot Cake

the cake

  • 1 and 1/2 cups desiccated coconut (130 grams)
  • 1 cup walnuts (100 grams)
  • 2 carrots, ends removed, roughly chopped (150 – 180 grams)
  • 12 medjool dates, seeds removed (180 grams)
  • 1/2 cup raisins (70 grams)
  • squeeze of lemon juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt

the icing

  • 1 cup raw macadamias (150 grams)
  • 2 tablespoons coconut oil, liquid (30 grams)
  • 1 heaped tablespoon honey* (35 grams)
  1. Line a square 20cm cake tin with baking paper hanging over the sides for easy removal.
  2. Place the icing ingredients into your processor and pulse until the mixture is well combined and relatively smooth. You may need to scrape the mixture onto the blades and pulse a few times to achieve the desired consistency. Remove from the processor and set aside.
  3. Place the cake ingredients into your processor and pulse until completely broken down and sticking together. Press the mixture firmly into your prepared tin.  Spoon the icing over the cake and level the top. Place in the fridge to set.
  4. Slice. Serve. Eat. Enjoy.

Thermomix Method

  1. Line a square 20cm cake tin with baking paper hanging over the sides for easy removal.
  2. Place the icing ingredients into the bowl and slowly take the speed up to number 6 and back down again. Repeat this four times, scraping the mixture onto the blades before each blend. Scrape the icing into a small bowl and set aside.
  3. Place the cake ingredients into the bowl and blend at speed 10 for 20 seconds or until the mixture is completely broken down and sticking together. Press the mixture firmly into your prepared tin. Spoon the icing over the cake and level the top. Place in the fridge to set.
  4. Slice. Serve. Eat. Enjoy.

*you can sub the honey with rice malt syrup, maple syrup etc.

note – you can slice this and store it in the freezer and eat it directly from the freezer.

If you are enjoying the recipes I would be thrilled if you had a minute to check out the books. With thanks, B x

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