Thermomix Cheesecake Filled Carrot Cake_2-1

We present our AMAZING Thermomix Cheesecake Filled Carrot Cake recipe to you. Oh boy is Peta proud of this one!

One word for this cake: impressive!

This is the cake you want to whip up to take to an event or celebrate a team member’s birthday at work. People will think you are a baking genius!

We have another carrot cake recipe we think you may like, especially our gluten free readers! Have you tried Bec’s Best Carrot Cake? Peta isn’t GF and will opt for this cake over a gluten one any day. It is so moist and full of flavour. A real winner.

This cake has been featured in our Thermomix cake recipes for birthdays inspo post.

Bec’s Best Thermomix Carrot Cake

These scrumptious Little Hummingbird Cakes are another great gluten (and grain!) free option to use up those carrots in the fridge.

Thermomix Little Hummingbird Cakes (Grain Free)

We also have these delicious Carrot Cake Energy Bars that you might like to try also whilst we are loving all things carrot cake!

Carrot Cake Thermomix Energy Bars

We would love to know if you have tried any of these awesome recipes. Come say hi over on our Facebook Page or in our super friendly Facebook group. We can’t wait to see you there!

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Thermomix Cheesecake Filled Carrot Cake

Thermomix Cheesecake Filled Carrot Cake


  • Author: The 4 Blades
  • Total Time: 75-80 minutes
  • Yield: 12

Description

One word: impressive! This is the cake you want to whip up to take to an event or celebrate a team member’s birthday at work. People will think you are a baking genius!

Recipe Tester Feedback: “Delicious! Looked pretty good too!” – Diana

Contains: Gluten / Dairy / Egg / Nuts
*Variations: Can be made without Gluten


Ingredients

  • icing sugar – to dust

Carrot cake:

  • walnuts – 100g
  • carrot – 200g, cut into large chunks
  • caster sugar – 200g
  • eggs – 3
  • olive oil – 120g
  • plain flour – 250g (*can use GF)
  • baking powder – 1 tsp (*ensure GF if required)
  • vanilla – 1/2 tsp, extract
  • bicarb soda – 1 tsp
  • salt – 1/4 tsp
  • cinnamon – 1/2 tsp
  • sultanas – 120g

Cheesecake filling:

  • icing sugar – 120g, plus extra for dusting
  • cream cheese – 500g
  • cream – 200g, pure
  • lemon juice – 40g
  • vanilla bean paste – 1 tsp

Instructions

  1. Preheat the oven to 180C and line a cake tin with baking paper.
  2. If you need to make your own caster sugar, add sugar (200g) to the bowl and grind Speed 9 / 3 seconds. Set aside.

Carrot cake:

  1. Add walnuts (100g) to the bowl. Blitz Speed 6 / 3 seconds. Set aside in a small bowl.
  2. Add the carrot chunks (200g) to the mixer bowl. Chop Speed 5 / 4 seconds. Transfer to the bowl with the walnuts.
  3. Insert the whisk attachment. Add the caster sugar (200g), eggs (3) and olive oil (120g) to the bowl. Program 1 minute / Speed 3.
  4. Remove the whisk attachment. Add the reserved nuts and carrots to the mixing bowl. Mix Speed 4 / 20 seconds.
  5. Add the plain flour (250g), baking powder (1 tsp), vanilla extract (1/2 tsp), bicarb soda (1 tsp), salt (1/4 tsp) and cinnamon (1/2 tsp) to the bowl. Mix Speed 5 / 20 seconds.
  6. Add sultanas (120g) to the bowl. Mix Reverse+Speed 2 / 4 seconds.
  7. Pour the batter into the prepared tin and bake in the oven for 35-40 minutes until golden brown. Test by inserting a wooden skewer. If it comes out clean, it is done.
  8. Remove the cake from the oven and put on the wire cooling rack. After 10 minutes, remove the cake from the tin and leave to cool down entirely.
  9. Once cooled, slice the cake into two even layers.

Cheesecake filling:

  1. If you need to make your own icing sugar, add sugar (120g) to the clean, dry bowl and grind Speed 9 / 10 seconds.
  2. To the icing sugar (120g), add the cream cheese (500g), pure cream (200g), lemon juice (40g) and vanilla bean paste (1 tsp) to the bowl. Mix on Speed 6 until smooth.
  3. Spoon over one layer of the cake and smooth out.
  4. Top with the second layer of cake.
  5. Allow to rest in the fridge for 30 minutes.
  6. Dust with icing sugar and serve.
  7. Enjoy!

Notes

Can be frozen

  • Prep Time: 10 minutes + 30 minutes chilling time
  • Cook Time: 35-40 minutes

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