Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Special Diets => Topic started by: brazen20au on May 17, 2009, 04:24:18 am
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BRAZEN'S GLUTEN FREE THERMOMIX CARROT CAKE
170-190g carrot, chopped into 1" chunks
60g walnuts
130g sugar
130g oil (I use grapeseed)
160g applesauce (make in thermo, I freeze mine in small portion-sized containers)
3 eggs
1/2 tspn salt
1 heaped tspn baking soda (bicarb)
1 heaped tspn gluten free baking powder
1 heaped cinnamon or mixed spice
240g gluten free plain flour
place carrot in thermomix, chop on speed 5 for approx 10-15 seconds. remove.
place wanlnuts in bowl, chop on speed 4 for approx 10-15 seconds, place in bowl with carrot.
place butterfly in thermo.
combine sugar and oil on speed 4 for approx 10-15 seconds. scrape sides down, add applesauce and mix on speed 4 for another 10-15 seconds.
reduce speed to 2 and add eggs one at a time through top and beat till smooth.
add dry ingredients and mix on speed 2 for around 10-15 seconds.
add in carrots and mix on speed 2 for 5-10 seconds.
pour into a greased cake tin and bake in a mod. slow over 160-180'c (325-350'F) for 1 hour.
(http://farm3.static.flickr.com/2126/3534745527_31b796f0de.jpg)
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dh's comment was "this is the best carrot cake EVER" :o ;D
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Thanks Karen, just what I've been looking for - gluten free and dairy free.
Is the apple sauce just stewed apples pureed?
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yup!
i usually chop apples into 4's or 8's and fill the tmx, just add a tiny bit of water (like 1/4 cup) and cook on 4 for 7-8 mins!
i use it to replace half the fat and half the sugar in cake recipes ;)
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by the way i usethe GF baking powder and plain flour from the TMX books
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You are a clever cookie aren't you ;) hope you give yourself a pat on the back regulary!
I have made the GF baking powder but not the flour. Have only just been told to reduce gluten so haven't looked into it too hard just yet. But it will be much easier with the wealth of knowledge you have.
Thanks heaps.
Have excess apples at the moment so will do that tonight I think.
THANK YOU!!!! ;D
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Do you peel the apples or leave the skins on?
I'm keen to try this recipe this week.
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skins on!
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Excellent. Now comes the next (dumb) question - how long do you cook them for, and with how much water?
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7-10 minutes nd maybe only 100g water?
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I should have read your post above!! Sorry, it really was a dumb question!!
:-))
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Everyone is allowed 1 'senior moment' per day Kniki ;D ;D
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Just one? Great, now I've gotta be on the ball for the rest of the day. Better go and make myself a coffee.
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Ok, have done the apples, they look and smell great. Will make the cake a bit later.
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LOL
i thought i had posted it but was posting on my phone at the play area at the mall and it's just too painful to try to find stuff ;)
i think i need another coffee too! lol
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Thanks Karen - great recipe - like the idea of apple sauce !! Need to ost that separately as a tip ??? Please.
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I have this carrot cake in the oven right now! Mady my own flour mix (as per Sue Sheperd's "Gluten-free Cooking") with 2 parts rice flour, 1 part chickpea flour, 1 part tapioca flour. Will let you know how it turns out ;D....
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Fingers crossed ;D
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ooooooooh it's delicious....... thanks for the recipe :D
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not a problem!
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What do you think about omitting the eggs in this one - or anyone used egg replacer in the Thermomix for cakes? How do they turn out?
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Sorry, I've never used egg replacer so I wouldn't know.
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What do you think about omitting the eggs in this one - or anyone used egg replacer in the Thermomix for cakes? How do they turn out?
Don't know - but it would pay to contact Thermomix in Australia via http://www.thermomix.com.au/01-contactus.html (http://www.thermomix.com.au/01-contactus.html) they have nutritionists who may be able to help.
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Wow! Thanks for that link :-*
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This cake was such a hit with everyone, including my husband who usually doesn't expect too much of gluten free baking! I am making it again right now.
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i was also surprised at how amazing it was too kniki, it was almost better GF than with regular flour!
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Ok Karen, it is my turn for my one senior moment question!! :-[
What is the ratio that you replace the apple sauce with in your cake recipes? I get you can replace up to half the fat and half the sugar...but with how much apple sauce? I'm not enough of a foodie to work that one out!
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i just replace with the same - so i weigh the apple sauce first - if i have 200g of apple sauce then i put in 100g less of sugar and 100g less of oil - does that make sense?
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i just replace with the same - so i weigh the apple sauce first - if i have 200g of apple sauce then i put in 100g less of sugar and 100g less of oil - does that make sense?
Thanks Karen you are a champ. That is easy enough....even for me ;D ;D ;D ;D
I have a heap of baking to do today if miss 2 will let me, she has had ear aches for the last 24 hours (screaming with them :'() so off to the Dr today. We had roast pork the other night and I made a heap of Apple Sauce with the intent of using it in baking so that is ready to go ;)
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Just made this - it is good, but I reckon it'd be even better served with cream, crème fraîche or ice cream (although I suppose that defeats the dairy-free aspect). Sadly I didn't have any in - must plan better next time :)
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Great to hear you're mixing along there Barry - just about everything tastes better with a dollop of cream ;D ;D
My mother used to make a frosting with margarine, icing sugar and lemon juice and zest - that would be dairy-free if you need it to be.
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I found a chunk of this in the freezer last week (can't believe I made it back in July!) - it defrosted very well in a low oven, and went very nicely with double cream. I'm not sure how well regular cake defrosts, but this was just as good as when freshly-baked :)
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This looks great, could I use store bought g.f flour such as orgran or white wings (i don't have gluten free cook book yet).
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of course.
GF flour mix is just 1/3 each maize / corn flour, rice flour and tapioca starch with a teaspoonful of potato flour (which i rarely use)