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Classic Carrot Cake With Orange Cream Cheese Frosting

Classic Carrot Cake With Orange Cream Cheese Frosting

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!

RatingDifficultyBeginner

Prep Time10 minsCook Time30 minsTotal Time40 mins

For the cake batter:
 1 cup pecans
 3 medium carrots, peeled, roughly chopped
 2 large free-range eggs, room temperature
 1/3 cup coconut oil, melted
 1/ 2 cup coconut yoghurt
 1/3 cup desiccated coconut
 1/3 cup currants
 1 1/2 cup gluten-free self-raising flour
 ½ tsp. ground cinnamon
 Pinch of salt
 ½ cup coconut sugar (or brown sugar)
For the cream cheese frosting:
 250g cream cheese
 ¼ cup pure cream
 ½ cup icing sugar
 Zest 1 orange

Method:
1

Preheat an oven to 180C then grease and line cake tin/s with baking paper.

2

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.

3

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.

4

Add the remaining cake ingredients and 2/3 of the ground pecans. Blend on speed 2 for just 20 seconds to combine everything.

5

Spoon the cake mix into the prepared tin/s and smooth out the batter with the back of a spoon.

6

Bake for approximately 25-30 minutes until the cake is firm in the center and a dry skewer or small knife comes out clean.

7

Allow to cool for 10 minutes then unmould and cool completely before covering with the frosting.

8

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.

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Ingredients

For the cake batter:
 1 cup pecans
 3 medium carrots, peeled, roughly chopped
 2 large free-range eggs, room temperature
 1/3 cup coconut oil, melted
 1/ 2 cup coconut yoghurt
 1/3 cup desiccated coconut
 1/3 cup currants
 1 1/2 cup gluten-free self-raising flour
 ½ tsp. ground cinnamon
 Pinch of salt
 ½ cup coconut sugar (or brown sugar)
For the cream cheese frosting:
 250g cream cheese
 ¼ cup pure cream
 ½ cup icing sugar
 Zest 1 orange

Directions

Method:
1

Preheat an oven to 180C then grease and line cake tin/s with baking paper.

2

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.

3

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.

4

Add the remaining cake ingredients and 2/3 of the ground pecans. Blend on speed 2 for just 20 seconds to combine everything.

5

Spoon the cake mix into the prepared tin/s and smooth out the batter with the back of a spoon.

6

Bake for approximately 25-30 minutes until the cake is firm in the center and a dry skewer or small knife comes out clean.

7

Allow to cool for 10 minutes then unmould and cool completely before covering with the frosting.

8

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.

Notes

Carrot, Pecan, & Coconut Cake With Orange Cream Cheese Frosting
IngredientsDirections

Try this out: Ultimate Jaffa Chocolate Self-Saucing Pudding by Chef Tom Walton

Classic Carrot Cake With Orange Cream Cheese Frosting

 

Written by:
Best Desserts Team
Published on:
September 16, 2022

Categories: Cakes, Pastries

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