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–+ servings

Steamed Yellow Carrot Cake

bakingwithnessa
This Steamed Carrot Cake is perfectly balanced and you will love to make it in your Thermomix or in the oven!
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Prep Time 10 minutes
Bake Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10

Equipment

Loaf Flexipan®
Octagonal Bonmat™
Baking Sheet (M)
Eco-Chop
Magnetic Measuring
Mixing Bowl
Mini Whisk
Whisk
Whisk Spatula
Spatula

Ingredients
 

CARROT CAKE BATTER

  • 7 oz (200 g) carrots (I used Yellow Carrots)
  • 2 eggs
  • 3 tbsp (35 g) sugar (Original recipe calls for 6 tbsp/70g)
  • 3 tbsp (35 g) dark brown sugar (Original recipe calls for 6 tbsp/70g)
  • 4 oz (115 g) Unsweetened Apple Sauce
  • 1 tsp (4 g) vanilla extract
  • 1 cup (125 g) flour
  • 1 tsp (4 g) baking powder
  • 1/2 tsp (2 g) baking soda
  • 1/2 tsp (3 g) sea salt
  • 1 tsp (2 g) ground cinnamon
  • 1/8 tsp (0.25 g) ground nutmeg
  • 2 oz (55 g) hazelnuts (Chopped. Original recipe calls for Pecans)
  • 2 oz (55 g) pistachios (Original recipe has none)
  • 1 oz (30 g) raisins
  • 1 oz (30 g) sultanas (Original recipe calls for Raisins only)
  • 45 oz (1.25 kg) water (For the Steam)

CREAM CHEESE FROSTING

  • 4 oz (115 g) cream cheese (Softened, At Room Temperature)
  • 2 oz (55 g) butter (Softened, At Room Temperature)
  • 1/2 tsp (2.5 g) vanilla paste
  • 1 oz (28 g) confectioners sugar

Instructions
 

THERMOMIX RECIPE

  • Place your Loaf Flexipan® Mold in your Varoma.
  • Place carrots into mixing bowl and grate 3 sec/speed 8. Scrape down sides of mixing bowl with spatula and grate a further 3 sec/speed 8.
  • Add the eggs, sugar, brown sugar, applesauce, vanilla extract, flour, baking powder, baking soda, salt, cinnamon and nutmeg and mix 5 sec/speed 3. Scrape down sides of mixing bowl with spatula and mix a further 5 sec/speed 3.
  • Add hazelnuts, pistachios and sultanas and mix 5 sec/Reverse/speed 3. Transfer batter your Flexipan®, cover with Octagonal bonMat™ flat and place into Varoma dish.
  • Place water into mixing bowl. Set Varoma into position, secure Varoma lid and steam 70 min/Varoma/speed 2. Every 15 minutes carefully open the Varoma and wipe the excess of water from the top of your bonMat™.
  • Remove your Flexipan® from Varoma and allow cake to cool for 10 minutes before demolding on your cooling rack. Allow cake to cool completely before frosting. Clean mixing bowl.

CREAM CHEESE FROSTING - THERMOMIX METHOD

  • Insert butterfly whisk. Place cream cheese, butter and sugar into mixing bowl and mix 10 sec/speed 4. Remove butterfly whisk.
  • Pipe your Frosting on your Carrot Cake, and decorate as you wish (I use a round and a star tip to create the effect). Keep cake refrigerated until ready to serve. Enjoy & Bon Appétit!

TRADITIONAL OVEN RECIPE

  • Preheat oven to 350F/180C.
  • Cut your carrots into 1"/3cm. Place them directly in your Eco Chop and give them a few pulls to chop it to your liking. Transfer them to a smaller bowl. Set aside.
  • In your mixing bowl, whisk together the eggs with the sugar, brown sugar, apple sauce and vanilla extract until combined. Add the flour, baking powder, baking soda, sea salt, ground cinnamon and ground nutmeg. Fold the chopped carrots, hazelnuts, pistachios and sultanas.
  • Place your Loaf Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
  • Pour your Batter into your Flexipan®.
  • Once your oven has reached the preheating temperature, place a metal tray with water on the lowest oven rack. Return the oven temperature back to 350F/180C.
  • Bake for 70 minutes at 350F/180C. (Every oven heats differently, monitor your carrot cake from 60min). It is ready when the toothpick inserted comes out clean.
  • Once your Carrot Cake is out of the oven, let it cool down for about 10 minutes, then unmold it onto your cooling rack. 

CREAM CHEESE FROSTING - TRADITIONAL METHOD

  • In a mixing bowl, beat the Cream Cheese first. Then, add the softened butter, Confectioners' sugar and vanilla paste. Whisk until you find the desired consistency.
  • Pipe your Frosting on your Carrot Cake, and decorate as you wish (I use a round and a star tip to create the effect). Keep cake refrigerated until ready to serve. Enjoy & Bon Appétit!

Video

Special Notes

Nutrition

Nutrition Facts
Steamed Yellow Carrot Cake
Amount Per Serving
Calories 276 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 57mg19%
Sodium 326mg14%
Potassium 262mg7%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 15g17%
Protein 5g10%
Vitamin A 3685IU74%
Vitamin C 2mg2%
Calcium 74mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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