Carrot Cake - Exclusively Food Adaptation

[Tasty]

I converted this from the Exclusively Food website. It is such a simple recipe and results in a moist, yummy cake.

CARROT CAKE

Serves 8-10
Preparation: 15 minutes
Cooking time: 55-65 minutes

Ingredients:

80g pecan nuts
125g tin crushed pineapple, drained
180g carrots (approx 1.5 large), peeled and roughly cut
165mL sunflower oil
2 eggs
½ teaspoon vanilla extract
295g caster sugar
200g plain flour
1 teaspoon cinnamon
1 ¼ teaspoon bicarb soda
Chopped pecans, for decorating

Cream cheese icing:

150g icing sugar
15g butter
90g cream cheese, softened and cut in large chunks
1 teaspoon lime juice (or lemon)

1. Preheat oven to 160C fan forced.
2. Line 20cm small non-stick baking pan with baking paper.
3. Place pecan nuts in TMX bowl. Chop for 2 seconds – Speed 5.
4. Also chop the nuts needed for decoration separately and set aside separately.
5. Put carrots into TMX bowl  and chop for 5 seconds – Speed 5.
6. Add chopped pecan nuts,drained pineapple, sunflower oil, eggs, vanilla extract and caster sugar and blend for 1 minute – Speed 1, scraping down halfway.
7. Add flour, cinnamon and bicarb and blend for 40 seconds – Speed 2. Scrape down if necessary and repeat.
8. Pour into lined baking tray (and maybe a sample in a muffin tin - will cook faster, approx 25 minutes) and cook for 55-65 minutes. Test with a skewer.
9. Cover cake with a clean towel and allow to cool in pan before removing.

Icing:

1. Place butter in TMX bowl and melt on 37C – Speed 1 for as long as it takes to soften most of it.
2. Add cream cheese and lime juice and mix on Speed 3 until light and fluffy.
3. Gradually add icing sugar through the hole in lid while on Speed 3 until icing is smooth. May be necessary to scrape down.

When cake has cooled, spread top and sides with cream cheese icing and sprinkle with extra pecans.
Store in airtight container in the refrigerator.
Can be frozen, iced or uniced.


PHOTO:



members' comments

Chrissa - My cake was an absolute winner.  Thanks so much for the recipe.

[dede]

Yum Tasty, I love a good carrot cake. I probably wouldn't add the pineapple and replace the pecans with walnuts (do you think it would still work without the pineapple?) Will have to try this for DH.

[Wonder]

That looks great tasty. I would replace the pecans too.

[achookwoman]

Tasty,  looks good.  Great conversion.  Thanks.

[Tasty]

Dede - this is what the recipe creators replied to someone else who wanted to leave out the pineapple:


The pineapple adds sweetness, flavour and moisture to the cake. We aren't sure whether you could replace it without negatively affecting the cake. If you are looking for a carrot cake recipe that doesn't contain pineapple, you could try this one:

http://womansday.ninemsn.com.au/food/readersrecipes/994381/carrot-cake

Also, you could do it with walnuts but I liked pecans for a change.

[EmeraldSue]

Dede,
This sounds like a moist yummy carrot cake, but if you want one without pineapple, you could try my recipe that I posted a while ago http://www.forumthermomix.com/index.php?topic=9868.0

[chrissa]

I play Thursday ladies tennis and I'm on cake duty today so I've made your carrot cake.  Hope when its cut it looks as good as yours.

[Amy :-)]

That looks fantastic chrissa!
Like little snowy hills in a field

[chrissa]

My cake was an absolute winner.  Thanks so much for the recipe.

[Cuilidh]

Gosh, this brought back memories.  I used to make a carrot cake with pineapple many, many years ago.  I loved it, it was delicious and this one sounds just like it.

[chrissa]

Haha Amy  yes it does look like that. I used to decorate my Xmas cakes like that too - to look like snow

[cookie1]

I used to make this recipe a lot as we really like it. Thanks for putting it on the forum as now I won't have to search for the recipe.