Just happened to be watching Master Chef the other night and someone put up a yummo carrot cake. It was with complete shock that I realised I didn’t have a carrot cake recipe on here! WHAT THE?? I have done a few carrot cakes in my time (just a few!) and there is one very healthy recipe in The Convenient Vegetarian, that is gluten free and all that fun stuff. There is also some Carrot Pecan Muffiny things on here somewhere as well. I have kind of combined similar flavours here but added some doTERRA essential oils which by clicking on the ingredient you can purchase from me. Or make it easier on yourself and go and sign up in my team and get discounts all the time. Now these are completely optional, but the fragrance of this is to be smelt and tasted to be believed.
First up though, some serious sugar skills required for the Pecan Brittle. (Kidding. SO easy!)
Enjoy....
Are you following me on Facebook, Instagram, Pinterest and Twitter?
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
-
Pecan Brittle
- 150 Grams pecans, plus some more
- 1/2 Cup golden caster sugar
-
Cake
- 500 Grams carrots, chopped roughly
- 165 Grams coconut sugar
- 140 Grams dark muscovado sugar
- 200 Grams Cobram Estate Extra Virgin Olive Oil BUY
- 1 Teaspoon bicarb soda
- 1 Teaspoon baking powder
- 3-5 Drops cinnamon bark oil BUY
- 3-5 Drops doTERRA wild orange oil BUY
- Pinches pink salt flakes BUY
- 2 Teaspoons vanilla bean paste BUY
- 600 Grams bakers flour
-
Frosting
- 100 Grams golden caster sugar
- 100 Grams butter BUY
- 250 Grams cream cheese, cubed
- 2 Teaspoons vanilla bean paste BUY
- 4-5 Drops doTERRA wild orange oil BUY
Do
- 1
TO make the Pecan Brittle, place the pecans onto a lined baking tray and into a cold oven set to 200°C. Roast for 10 minutes exactly. Remove. Place nuts onto a Silpat mat. (See my store for the best one) Turn oven down to 160°C. Butter a large lasagne dish and set aside.
- 2
Place the sugar into a dry frying pan on a low to medium heat. Toss occasionally until the sugar is melted and golden. Do not stir until the sugar is liquid and even then, go gently. Over stirring will ruin the brittle. Pour over the nuts and allow to set. Break into pieces when ready to use.
- 3
To make the cake, place the carrots into Thermomix bowl and grate 8 sec/speed 8.
- 4
Add all other cake ingredients except flour and blend 10 sec/speed 10.
- 5
Scrape down sides of bowl and lid and repeat.
- 6
Add flour and incorporate 22 sec/Interval.
- 7
Scrape cake mixture into prepared baking dish and bake 1 hour or until golden and fragrant. Skewer inserted will not really come out clean, it is more about pushing on the centre of the cake and it springing back. It needs to remain dense in the middle, yet cooked.
- 8
Cool cake completely before frosting.
- 9
Frosting; Place all ingredients into clean, dry Thermomix bowl and blend 20 sec/speed 8. Scrape down sides and repeat if needed. Frosting should be light and spreadable with a palate knife. Spread onto cake and break up shards of the pecan brittle to decorate.
