Carrot Cake, Carrot
Tuile, Cream Cheese Ice Cream
The freshly ground spices
make this cake outstanding in both flavour and fragrance.
1 whole cinnamon stick
1 whole nutmeg
1 Tbsp ground ginger or 50 g
whole stem ginger pieces
300 g organic carrots
in chunks – no need to peel
50 g crème frâiche
3 large eggs
160 g light flavoured
oil – not olive oil; I used rapeseed oil on the video
½ tsp fine sea salt
1 tsp bicarbonate of
300 g organic soft brown
350 g wholemeal flour
- Set the blades running at
Speed 10 and drop nutmeg and cinnamon stick through the hole in the
TM lid, grind 15 seconds. Turn off blades and add the ginger.
- Set the blades running at
Speed 6 and drop in the carrots one at a time until finely chopped.
- Add crème frâiche and eggs
and mix at Speed 8 for 2 seconds, then bring down to Speed 6 and slowly
add the (pre-weighed) oil. Mix for 10 seconds.
- Set to Speed 5 and add salt,
bicarbonate of soda, sugar, flour one after the other. Mix 20 seconds/Speed
8. Bake in 2 lined 20cm square cake tins in a pre-heated 140°C fan
oven until done.
Cream Cheese Ice
You can add as much
or as little cream cheese as you like to vary the intensity of flavour.
This ice cream gives the flavour of a carrot cake’s traditional cream
cheese icing with a texture and temperature twist! Makes about 2 litres.
1 litre whole fat milk
3 large free-range egg
30 g liquid glucose,
warmed so it’s easy to pour
200 g double cream
100 to 200 g full fat
350 g sugar
- Heat the milk and egg yolks
5 minutes/80ºC/Speed 10. Note – the 80°C light will still be flashing.
- Add the rest of the ingredients
and cook 4 minutes/80ºC/Speed 10. Pour out immediately into a shallow
bowl over ice, cool, then refrigerate. Note – at this point the mixture
is quite thin; it will thicken as it cools. Leave in the fridge for
24 hours to allow the flavour to mature.
- Churn in a conventional ice
cream machine then keep in a -12°C freezer until ready to serve. (Alternatively,
Janie says you can freeze the mixture in a shallow box, divide it into
chunks and blend in the Thermomix at Speed 5 to 6 instead if you haven’t
got an ice cream machine – you may have to stir with the TM spatula
through the hole in the TM lid if working with more than 1 litre of
ice cream at a time.)
Blitzing hard caramel
shards in the Thermomix is a great demonstration of sheer power, and
grated organic carrots,
dehydrated for 8 to 10 hours until completely dry
- Melt sugar and glucose in
a pan on the hob to caramel, pour out on a smooth cold surface and leave
to set until rock hard.
- Break into shards and grind
10 seconds/Speed 10 to powder.
- Add carrot and grind 15 seconds/Speed
9 to keep some texture. Sprinkle into a mold on a silpat mat to form
your desired shape. Cook in a 150ºC oven just until melted. Cool the
tuiles and use straight away or keep in an air tight box for 2 to 3