Chai Carrot Cake – Thermomix

Chai-Carrot-Cake-web

This is a sophisticated take on carrot cake that is deliciously healthy, gluten, refined sugar and dairy free (except for the mascarpone icing which is really good!).  It would be rude not to make the cake really! The original recipe is by Eleanor Ozich of the beautiful My Petite Kitchen blog, she has just released her new cookbook with this recipe in it.  This month’s Australian “Home Beautiful’ magazine (June 2014) also showcases the recipe.  With all that going on I just had to try it.

I made it for my lovely Mum for Mothers Day but it would be perfect for a tea party or say, book club if you are looking for inspiration.  Below I have adapted the recipe for the Thermomix.  It’s really worth giving it a try, so yummy!

Chai-Carrot-Cake-whole-web

 

Chai Carrot Cake - Thermomix

Ingredients

  • 200 g raw almonds
  • 100g raw buckwheat or 125 g brown rice
  • 155g carrots, roughly chopped
  • 3 eggs
  • 175 g honey, maple syrup or 125 g agave syrup
  • 185 g olive oil
  • 1/2 tsp ground cardamon
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 tsp bi-carb soda
  • Mascarpone cream
  • peeled zest 1 lemon
  • 240 g mascarpone cheese
  • 2 tsp honey, maple syrup or agave syrup
  • 2 Tbsp pepitas (pumpkin seeds)
  • 2 Tbsp shredded coconut
  • 2 Tbsp sunflower seeds

Instructions

  1. Preheat oven to 160 degrees. Line a 20cm round tin with baking paper
  2. Mill the almonds and rice and/or buckwheat 20 seconds / speed 8. Set aside.
  3. Grate carrot 4 seconds / speed 7, scrape down sides
  4. Add all other ingredients including meals mix 20 seconds / speed 5 you may need to help a bit with the spatula.
  5. Pour the batter into the prepared tin and bake for 45 minutes or until a skewer inserted into the middle comes out clean.
  6. Leave to cool in the tin completely before turning out onto serving plate
  7. To make mascarpone cream, put lemon zest strips into TM bowl and grate for 20 seconds / speed 7
  8. Add mascarpone and honey and mix 5 seconds / speed 3
  9. Spoon the cream onto the top of the cake and smooth it out with the back of a spoon or knife.
  10. Sprinkle with pepitas, coconut and sunflower seeds
http://www.boiledeggsandsoldiers.com/2014/05/chai-carrot-cake-inspired-by-my-petite-kitchen-cookbook/

Do you love carrot cake?  Any special variations in yours? 

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