Undoubtedly in confectionery the Thermomix looks great since when it comes to chopping, assembling or mixing it makes it perfect and also in record time. That’s why I love making all kinds of sweets and cakes with it and this time I’m going to prepare a pastry classic that always triumphs.
Learn to prepare this carrot cake with Thermomix, the famous carrot cake of English origin that by jumping to America has become so popular. It consists of a stuffed carrot cake covered with cream cheese. Undoubtedly, what attracts the most attention when savoring it is the touch that the spices in terms of aroma and flavor and also juicy that the cake remains thanks to the carrots, with a just touch of sweetness that does not mask all these nuances that are the real protagonists.
As a climax, prepare a creamy cheese mix cream and cream that is sweet but with a slight salty touch and combines phenomenally with the cake. In the recipe you will know tricks to know if the cake is ready and how to cut it in half easily.
Surely you love our section of biscuits where you will find others made with Thermomix such as the super classic yogurt cake with Thermomix, the simplest and spongiest or the Chocolate cake with Thermomix, the easiest and richest. there is also the carrot cake with Thermomix, aromatic and juicywhich is the same one that I am going to prepare in this recipe but without the cheese coating.
Also, if you like cakes with sponge cake and even if you don’t have them yet made with Thermomix, you will surely be interested in knowing recipes like this fantastic one. Guinness stout and chocolate cake with cheese toppingthe famous Red velvet cake or the classic Sachertorte.
And if what you are looking for are juicy biscuits, my favorites are the banana and chocolate cake with walnuts (it is my favorite cake of all the ones I have published), the banana bread or banana bread, an irresistible moist cake and the carrot and walnut cake.
Ingredients to prepare carrot cake with Thermomix, the famous carrot cake (two 20 cm diameter molds or a single 20 or 22 cm mold):
- 300 g of carrots.
- 300 g of plain flour (you should see on the package that each 100 g says that it has more than 11 g of protein). It is usually found easily in almost any supermarket.
- 1 orange.
- 3 eggs l.
- 16 g chemical yeast (Royal type), also called baking powder.
- 110 g of brown sugar.
- 40 g of peeled walnuts and another 30 g to decorate at the end.
- 30 g of raisins.
- 1 tablespoon of cinnamon.
- 1/2 teaspoon of cardamom powder.
- 1/2 teaspoon of nutmeg.
- 1/4 teaspoon freshly ground black pepper
- 120 ml of sunflower oil.
- 1/2 teaspoon salt.
- For the cheese topping:
- 400 g of cream cheese.
- 70 g of butter.
- 70 g of icing sugar.
- 80 ml of liquid cream to mount.
Preparation, how to make the recipe for carrot cake with Thermomix, the famous carrot cake:
- take out the Butterthe cream cheese and the eggs out of the fridge so they are at room temperature when you use them. The cream It is very important that you keep it in the fridge until you have to use it.
- Preheat the oven at 180ºC with heat up and down and fan.
- put the walnuts in the Thermomix glass and chop them for 2 seconds at speed 4. Reserve separately.
- wash the orangedry it and remove the skin with a potato peeler, trying to have little white part as it is a bit bitter.
- Put in the glass Brown sugar together with orange peel and blend them together for 20 seconds at speed 10.
- Add the carrots previously peeled and in pieces and also the orange without the outer white part and equally in pieces and grind them for 5 seconds at speed 5.
- Casca los eggs and add them to the glass together with the sunflower oil and beat 3 minutes at 37ºC and speed 5.
- Add the flourthe chemical yeastthe cinnamonthe cardamomthe nutmegthe black pepper and the Salt and mix 15 seconds at speed 3.
- It incorporates the walnuts that we had chopped and the raisins and mix it all together 10 seconds at speed 3 with reverse twist.
- So that later it is very easy to unmold the Biscuit what I usually do is open the mold, place baking paper on the base and close it so that it is caught, and I also grease the walls with Butter. You can also spread it whole with butter, with the help of your hands or a kitchen brush.
- Pour the mixture Carrot cake in the mold and put it in the oven at medium height and bake the cake for about 35-40 minutes. You can do the toothpick test when the times are up: insert a toothpick into the cake and if it comes out clean, the cake is ready. If not, leave it for a few more minutes but being careful not to overdo it so it doesn’t lose juiciness.
- when the Carrot cake When it is ready, take it out of the oven and let it cool for 10 minutes inside the mold. Then take it out of the mold and let it cool completely on a wire rack.
- Now we are going to prepare the ccheese row. Put in the glass of the Thermomix the sugarthe cream cheese and the Butter and mix for 30 seconds at speed 6.
- Lower the cream of the walls with the spatula and again mix another 30 seconds at speed 6.
- Add the cream and continue mixing 30 seconds at speed 3.
- Lower the remains of the walls again with the spatula and finish mixing another 30 seconds at speed 3. Reserve the cream in the fridge.
- when the Biscuit is completely cold cut it in half. For this, the ideal is to use a pastry lyre but you can also do it with a serrated knife, turning the cake to help you with the process and inserting toothpicks on the sides to mark where to cut. There are also those who cut the top part a bit because it tends to rise more than the edges, this already depends on taste.
- now that you have two biscuits spread on the bottom with a pastry spatula (or the back of a soup spoon) just under half of the cheese topping. Put the other one on top and flatten it carefully so that the two parts are joined.
- All that remains is to extend the rest of the cheese topping above the cake and if you want also on the sides, depending on whether you like the biscuits to be seen from the side or not.
- Irregularly chop the 30 g of walnuts that we have left with your own hands or with a knife and distribute them in the center of the cakeforming a kind of circle for example.
Time: 1 hour and a half plus cooling time
difficulty: easy
Serve and taste:
As soon as you assemble it you can eat it but I recommend that you assemble it completely and leave it rest in the fridge a few hours or better yet since the previous dayso it will be even more intense in flavor. keep it in the fridge in a closed container until 3-4 days and to eat it, remember to take it out of the fridge at least half an hour before so that it is at room temperature.
The cake is juicy and very aromatic thanks to the carrots and spices it contains and the walnuts and raisins also give it a great point. It also combines phenomenally with the cheese and cream coverage and with a slight salty touch, without a doubt. It’s a real cake… scandal!
Variations of the carrot cake recipe with Thermomix, the famous carrot cake:
If you like the cake as it is, you can do without the cheese coating and serve it as it is. It also looks great if you put this glossy chocolate coating and of course you can cover it with one of our homemade jams.
In addition to raisins you can include prunes or dried peaches in the cake batter, although in this case you should chop them for 5 seconds at speed 6 at the beginning of the recipe and reserve them to add them at the same time you raisin them or replace them.
Tips:
Keep a good eye on the cake in the oven since you shouldn’t let it brown excessively so that it stays on point and stays juicy inside. Even so, it should not be raw, so it is best to test it with a toothpick to see if it is ready.
In confectionery the temperature of the ingredients is important Since, for example, the cream must be very cold and used straight out of the fridge in order for it to be assembled. On the other hand, eggs or butter are better at room temperature, so you have to remember to take them out of the fridge well in advance.
