Carrot cake is a classic afternoon recipe. Sweetly spiced, refreshingly moist and often topped with cream cheese icing, this dessert cake is a must have at any afternoon tea.

This recipe uses the Titanium XL 6.7L and the ThermoResist Glass Blender attachment.


220 gram self-rising flour

200 gram carrot pulp

160 gram melted butter

165 gram brown sugar

70 gram mixed fruit

4 gram baking soda

3 gram ground cinnamon

2 tbsp carrot juice

3 eggs


1. Blend whole carrot until smooth, then strain to separate the juice and paste.

2. Sift all the dry ingredients together and set aside.

3. Preheat oven to 180ºC.

4. In a kitchen machine, whisk egg, brown sugar and butter then beat mixture until thick and creamy.

5. Add in carrot pulp, carrot juice and mixed fruits mix, then fold in all the dry ingredients.

6. Place in a baking tray and bake for 30 minutes.

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