Thermomix Carrot Cake with White Chocolate Glaze
Spanish-style carrot cake made in a Thermomix, combining grated carrots with warm spices, orange zest, and a simple white chocolate ganache topping. The batter incorporates eggs, oil, and flour with baking powder, cinnamon, and nutmeg for depth. Baked until tender and finished with a smooth, cooled chocolate coating and colorful sprinkles.
Ingredients
- 1 lb carrots, peeled and chopped
- 4 eggs, whole
- 1 ½ cups sugar, granulated
- 1 orange zest, from 1 orange
- 5 tbsp sunflower oil
- 2 cups pastry flourall-purpose flour1:1wheat
slightly different structure
- 2 tbsp baking powder, levadura
- 2 tsp cinnamon, ground
- 1 tsp nutmeg, ground
- salt, to taste
- 2 tbsp butter, for pan
- 7 tbsp heavy cream, nata
- 5 ½ oz white chocolate, chopped
- ⅛ oz sprinkles, decorative(optional)
Instructions
- 1
Blend sugar and orange zest in Thermomix for 30 seconds at progressive speed 5-10. Transfer to a bowl.
- 2
Peel and chop carrots. Pulse in Thermomix for 10 seconds at speed 5. Set aside.
- 3
Blend eggs, sugar, orange zest, and sunflower oil in Thermomix for 30 seconds at speed 5.
- 4
Add grated carrots and mix for 30 seconds at speed 5.
- 5
Add flour, baking powder, cinnamon, nutmeg, and salt. Process for 5 seconds at speed 6.
- 6
Grease a baking pan with butter and dust with flour. Pour batter into pan and bake at 170 degrees for 40 minutes.
- 7
For the glaze, heat cream and butter in a saucepan on stovetop until it reaches a boil. Remove from heat and stir in chopped white chocolate with a wooden spoon until completely melted. Let cool.
- 8
Spread the cooled chocolate glaze over the baked cake and garnish with sprinkles.
Tips
Use a Thermomix or high-powered blender for consistent results; the Thermomix settings are specific to that appliance.
Allow the white chocolate glaze to cool slightly before spreading to prevent melting the cake.
Do not over-process the carrot mixture to avoid creating a paste; pulse briefly.
Good to Know
Room temperature in an airtight container for up to 3 days; refrigerate if using fresh cream in the glaze.
Bake the cake up to 1 day ahead. Prepare the glaze up to 4 hours ahead and reheat gently before spreading.
Serve at room temperature or chilled. Pairs well with coffee or tea.
Common Mistakes
Over-process the carrots to avoid creating a wet paste that affects cake texture.
Add the glaze while too hot to avoid it melting into the crumb; let cool first.
Skip greasing and flouring the pan to prevent the cake from sticking.
Substitutions
Dairy-Free Swaps
General Alternatives
slightly different structure