Craving something sweet? Satisfy your sweet tooth with this easy, classic carrot cake recipe!
Vitamix ambassador, Chef Tom Walton has shared his latest carrot cake recipe, perfect for an afternoon treat or upcoming celebration.
Chef Tom Walton uses his Vitamix Ascent Series blender with its high-performance motor to crush pecans, blend down the raw carrots and then mix all of the ingredients together before baking. Tom also uses his Vitamix to achieve a perfect, creamy orange cream cheese frosting to top the cake.
What are you waiting for? Grab your carrots and get baking!
Preheat an oven to 180C then grease and line cake tin/s with baking paper.
Add the pecans to the jug of the Vitamix Ascent Series blender and blend on speed 1
just for 10-20 seconds to crush them but not to a powder.
Tip them into a bowl then add the carrots to the blender and blend them on speed 2
for 30 seconds to create a rough breadcrumb texture.
Add the remaining cake ingredients and 2/3 of the ground pecans. Blend on speed 2 for just 20 seconds to combine everything.
Spoon the cake mix into the prepared tin/s and smooth out the batter with the back of a spoon.
Bake for approximately 25-30 minutes until the cake is firm in the center and a dry skewer or small knife comes out clean.
Allow to cool for 10 minutes then unmould and cool completely before covering with the frosting.
For the frosting, combine the ingredients in a clean jug of the blender and blend on speed 3 for 30 seconds, scraping down the sides, and blend again for 20 seconds. Spoon this over the completely cooled cakes and finish with the remaining pecans.
Ingredients
Directions
Preheat an oven to 180C then grease and line cake tin/s with baking paper.
Add the pecans to the jug of the Vitamix Ascent Series blender and blend on speed 1
just for 10-20 seconds to crush them but not to a powder.
Tip them into a bowl then add the carrots to the blender and blend them on speed 2
for 30 seconds to create a rough breadcrumb texture.
Add the remaining cake ingredients and 2/3 of the ground pecans. Blend on speed 2 for just 20 seconds to combine everything.
Spoon the cake mix into the prepared tin/s and smooth out the batter with the back of a spoon.
Bake for approximately 25-30 minutes until the cake is firm in the center and a dry skewer or small knife comes out clean.
Allow to cool for 10 minutes then unmould and cool completely before covering with the frosting.
For the frosting, combine the ingredients in a clean jug of the blender and blend on speed 3 for 30 seconds, scraping down the sides, and blend again for 20 seconds. Spoon this over the completely cooled cakes and finish with the remaining pecans.
Try this out: Ultimate Jaffa Chocolate Self-Saucing Pudding by Chef Tom Walton
