Oh, honey, if there is one thing that just screams ‘comfort’ to me, it’s a perfectly spiced cake loaded with creamy frosting. You know those desserts that just transport you straight back to a family gathering? For me, that’s always been carrot cake. Now, I used to spend ages grating carrots by hand before rushing off to a Texas potluck—my mom’s recipe was legendary, but making it always felt like a marathon.
But that’s the beautiful part about today! I worked hard to keep that moist, spiced flavor we all crave, while making the process ridiculously simple with the Thermomix. Seriously, this **Thermomix Carrot Cake with Cream Cheese Frosting** recipe is everything I remember, minus all the fuss. The machine does all the heavy lifting, from zipping up the carrots to blending the perfect batter. It saves me so much time I can actually put those saved minutes towards looking up other fun holiday baking ideas!
When I first tested this version using the Thermomix, the scent—cinnamon warming up with that tangy vanilla essence—just filled my kitchen exactly like it did in my childhood home. The frosting, rich and tangy, just ties it all together. It’s my way of keeping those warm, shared memories alive, one easy, perfect slice at a time. You’ll see why this is making its way into your family traditions now, trust me!
Why This Thermomix Carrot Cake with Cream Cheese Frosting is a Family Favorite
Listen, my goal as a family cooking specialist is to take recipes you love and make them fit into *your* busy life without sacrificing that amazing taste you remember. This cake does just that! It delivers the ultimate moist, spiced texture that people just rave about.
Here is why you’re going to love making this one again and again:
- You get that perfect, tender crumb every single time—the Thermomix keeps everything so consistently mixed.
- The authentic blend of cinnamon and nutmeg tastes just like the classic birthday cakes I grew up with.
- No more messy bowls! The whole cake batter comes together right in the machine, which is half the clean-up later.
If you need an easy, crowd-pleasing dessert that feels homemade, you can’t beat this. Pair it with ideas from my banana bread recipe for dessert week!
Gathering Ingredients for Your Thermomix Carrot Cake with Cream Cheese Frosting
Okay, let’s talk supplies! Even though the Thermomix simplifies the mixing process, we still need quality ingredients to make sure this cake tastes like a slice of sunshine. You’ll be dividing your shopping list into two parts: the cake base, which is lovely and moist thanks to the oil, and that essential frosting.
I cannot stress this enough—when you grab your cream cheese for the frosting later, make sure you get the old-fashioned, brick-shaped kind! The soft, spreadable tubs won’t set right for us, and we need that lovely stability. For more cream cheese goodness, check out my cream cheese banana bread recipe later on!
Cake Batter Ingredients
Get your measurements precise here; baking loves consistency! We are keeping this simple, relying on the oil for moisture:
- 150g sunflower oil or canola oil
- 170g soft brown sugar
- 3 eggs
- 170g self-raising flour
- 1.5 teaspoons cinnamon
- 0.25 teaspoon nutmeg
- 0.75 teaspoon bicarbonate of soda
- 150g grated carrots (Please grate these fresh, it makes a difference!)
Cream Cheese Frosting Ingredients
This is the tangy topping that makes the cake famous. Remember, everything here needs to be nicely softened before we start:
- 50g unsalted butter, softened
- 250g cream cheese, softened (This MUST be the brick-shaped kind, not the soft stuff!)
- 320g icing sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions for Thermomix Carrot Cake with Cream Cheese Frosting
This is where the magic happens! Because we’re using the Thermomix, the whole process is tidy and fast. We aren’t making a huge mess across three bowls like in the old days. But remember, even with a machine handling the work, a little pre-planning goes a long way. Have your 20cm tin greased and lined with paper *before* you turn the machine on, because things move quickly once you get started!
Don’t forget that these instructions are what I use for my general family baking, whether I’m making this for a casual gathering or prepping some easy snacks for the kids later on. If you need a cake for a bigger party, you can check out my recipe for the KitKat Cake, but today, we focus on this beauty!
Preparing the Cake Batter in the Thermomix
First off, get that oven preheated to 150°C fan or 170°C! That way, the oven is ready exactly when we are. Into the bowl go the oil, brown sugar, and eggs. Give that a spin for 20 seconds at speed 4. You just want to combine them gently. Be sure you scrape down the sides after that first mix—that’s important for even results!
Next up are the dry goods: flour, cinnamon, nutmeg, and bicarb. Pulse that for just 10 seconds at speed 5, then scrape down again, and mix for 5 more seconds at speed 5. We don’t want to overmix the flour, ever! Finally, add those lovely grated carrots. Mix those for only 5 seconds using the **reverse setting at speed 5**. That reverse function is amazing for folding things in without turning your ingredients into mush.
Baking and Cooling the Thermomix Carrot Cake
Pour that beautiful batter right into your prepared tin and use your spoon to gently level the top—don’t press it down hard! Then, slide it into the oven for about 40 to 50 minutes. The best test? The skewer test! Stick one into the dead center; if it comes out clean, we’re done. If you see wet batter, give it another five minutes.
Once it’s done, take it out and let it sit in the tin for just five minutes. Any longer and it might stick! Then, tip it out onto a cooling rack. You must let this cake cool completely. I mean fully, totally cool. Trying to frost a warm cake is just asking for a soupy, sad mess, and we absolutely won’t have that here.
Making and Applying the Cream Cheese Frosting
While the cake is cooling, we whip up the frosting. Grab that softened butter and that essential brick-shaped cream cheese. Beat them together until they are smooth as silk. If they aren’t soft enough, your frosting will be lumpy, so take your time here!
Once smooth, slowly add in the icing sugar and the vanilla extract. Keep mixing until it’s beautifully creamy. Spread this tangy topping generously over your completely cooled cake. That contrast between the warm spice of the cake and the cool, tangy frosting is just pure happiness, I promise you!
Tips for Perfect Thermomix Carrot Cake with Cream Cheese Frosting
Even with the Thermomix doing the heavy lifting, a couple of little secrets will bump this cake right up to ‘best ever’ status. Trust me, I learned these the hard way when I was first trying to copy Mom’s classic Texas recipe in my new appliance!
First, let’s talk about those carrots, because this is crucial. When using the Thermomix, you might be tempted to let it grate until they look like paste, but please don’t! Use the standard box grater for your carrots before adding them. We need a little texture there so you get that lovely resistance in every bite that makes a carrot cake feel authentic.
For the frosting, remember that soft cream cheese will make it runny! Always use the firm, brick-style. If you want a little extra depth to your cake flavor, try substituting 1/4 teaspoon of the cinnamon with a pinch of ground cloves—it just warms things up beautifully, especially as the weather turns cooler. You can find more great ideas in my recipe for apple caramel and walnut tartlets!
Ingredient Substitutions for Thermomix Carrot Cake with Cream Cheese Frosting
I always tell people that a recipe is just a suggestion once you get comfortable with the feel of the bake, even when it’s a tried-and-true classic like this. Since we’re using the Thermomix, which is so precise, these little tweaks are usually safe to try!
If you’re running low on vegetable or sunflower oil, you can definitely use melted butter instead. Now, the oil keeps the cake super moist and light, so if you swap to melted butter, understand that your cake might be just a tiny bit denser. It’ll still taste incredible, but it won’t have that exact same springy texture that the oil helps create.
For those of you looking for something different, let’s talk flour. If you need this to be a gluten-free bake—maybe you have family members trying to cut back, or you’re aiming for something a little different from our usual chocolate peppermint bread—you can swap in a good quality 1-to-1 gluten-free blend. Just be warned: gluten-free flours tend to soak up a bit more moisture, so keep an eye on the baking time, and don’t be surprised if it comes out slightly heavier than the original.
And what about the sugar? If you only have granulated white sugar on hand instead of the soft brown sugar the recipe calls for, go ahead and use it. But I’m telling you, that molasses in the brown sugar gives us that gorgeous depth—that caramel note that just sings with the cinnamon. You’ll miss it, but I suppose life goes on if you have to substitute!
Storage and Reheating Instructions for Thermomix Carrot Cake with Cream Cheese Frosting
Because we have that beautiful, rich cream cheese frosting on top, we can’t just leave this cake sitting out on the counter like we might with a plain loaf. Nope! This needs a cool home in the fridge. Cover it loosely with plastic wrap or put it in an airtight container—it keeps beautifully for about three or four days in there.
When you’re ready to serve it, here is my absolute must-do: take it out about an hour before you plan on slicing it. Letting it sit on the counter warms up the butter and cream cheese in the frosting just enough to make it soft and perfectly spreadable again. It tastes so much better when it’s not straight from the chilly fridge! Next time you’re feeling ambitious after this bake, try my recipe for chocolate glazed donuts!
Frequently Asked Questions About Thermomix Recipes Healthy Baking
I know when you jump into a new appliance like the Thermomix, you have a million questions! People often ask me about adapting these classic bakes, especially when they are trying to lean into more **Thermomix Recipes Healthy** options, though this cake is definitely on the indulgent side!
Here are a few things folks ask me all the time, especially when they are looking for cozy **Autumn Recipes** like this one.
Can I use a standard food processor instead of the Thermomix?
That’s a great question that comes up a lot! You absolutely can! But here’s the catch: the Thermomix does things in one go—it can mix the wet ingredients, blend in the flour gently, and *then* chop the carrots right before baking, all without you having to clean three different bowls! If you use a standard food processor, you’ll have to grate your carrots separately, and then do the wet mix and the dry mix in different stages. It still works, but you lose that amazing streamline effect!
What makes this cake particularly good for Autumn Recipes?
Oh, it’s all about the warmth! Carrot cake is the perfect bridge between the summer and the holidays. That blend of cinnamon and nutmeg we use is just inherently cozy. It smells exactly like the perfect autumn afternoon—warm spices, a little sweetness—it just begs for a hot cup of coffee or tea alongside it. It’s the ultimate comfort food when the air starts getting crisp.
If you are looking for more warming dishes that feel just as comforting, you absolutely must try my recipe for sweet potato lentil soup—great for weeknights!
Nutritional Information Estimate for Thermomix Carrot Cake
Now, I know some of you lovely bakers like to keep track of everything that goes into your belly, and that’s fair enough! Remember, this Thermomix Carrot Cake with Cream Cheese Frosting is definitely a treat, not exactly a daily salad, but it’s made with good, wholesome ingredients. I always follow the philosophy that if you’re going to indulge, make it taste wonderful!
What I’m sharing here is an estimate based on standard measurements and ingredients, so think of this as a ballpark figure, especially since we all use slightly different brands of butter or sugar. If you’re looking for more recipes that fit into a stricter diet plan, you can always check out my section on healthy recipes for weight loss!
Here is the nutritional breakdown per serving slice:
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g (Yep, it’s a sweet one!)
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 58g
- Protein: 5g
- Sodium: 250mg
- Fiber: 2g
I try my best to provide these details, but please know that if you add extra walnuts or decide to use a different type of oil, these numbers will shift a little bit. The most important thing is that it tastes like home!
Share Your Thermomix Carrot Cake with Cream Cheese Frosting Creations
Honestly, seeing your baking brings me so much joy! I’m Sophia Reed, and keeping these family traditions alive through delicious, simple cooking like this carrot cake is what I live for. Please take a picture of your finished cake, tag us on social media, and leave a star rating below!
I absolutely love hearing how this cake fits into your own family celebrations. Find more of my favorite comforting recipes on my main page here: Check out Sophia’s Recipes Here!
Print
Thermomix Carrot Cake with Cream Cheese Frosting
- Total Time: 70 min
- Yield: 1 cake 1x
- Diet: Vegetarian
Description
Make a moist, spiced carrot cake using your Thermomix, topped with a rich, tangy cream cheese frosting. This recipe keeps family traditions simple and delicious.
Ingredients
- 150g sunflower oil or canola oil
- 170g soft brown sugar
- 3 eggs
- 170g self-raising flour
- 1.5 teaspoons cinnamon
- 0.25 teaspoon nutmeg
- 0.75 teaspoon bicarbonate of soda
- 150g grated carrots
- For the Cream Cheese Icing:
- 50g unsalted butter, softened
- 250g cream cheese, softened (brick-shaped, not spreadable)
- 320g icing sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 150°C fan / 170°C. Grease and line a 20cm round cake tin with baking paper.
- Place the sunflower oil, brown sugar, and eggs into the Thermomix bowl. Mix for 20 seconds at speed 4. Scrape down the sides of the bowl.
- Add the flour, cinnamon, nutmeg, and bicarbonate of soda. Mix for 10 seconds at speed 5. Scrape down the sides of the bowl and mix for another 5 seconds at speed 5.
- Add the grated carrots and mix for 5 seconds using the reverse setting at speed 5 until the carrots are evenly combined.
- Pour the mixture into your prepared cake tin. Level the top with the back of a spoon.
- Bake in the oven for 40 to 50 minutes. The cake is done when a skewer inserted into the center comes out clean.
- Leave the cake to cool in the tin for 5 minutes. Carefully remove the cake and cool it completely on a wire rack before frosting.
- To make the frosting, beat the softened butter and softened cream cheese together until smooth. Gradually add the icing sugar and vanilla extract, mixing until the frosting is creamy.
- Spread the cream cheese frosting evenly over the completely cooled cake.
Notes
- Grate the carrots using a standard box grater for the best texture in this cake.
- When making the frosting, use brick-shaped cream cheese, not the soft, spreadable kind, for a firm icing.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Thermomix Carrot Cake, Cream Cheese Frosting, Spiced Cake, Autumn Recipes, Family Baking, Moist Carrot Cake, UK Recipes