Carrot Cake, Carrot Tuile, Cream Cheese Ice Cream

Thermomix UK

Thermomix UK

Standard Supplier 30th November 2011
Thermomix UK

Thermomix UK

Standard Supplier

Carrot Cake, Carrot Tuile, Cream Cheese Ice Cream

The freshly ground spices make this cake outstanding in both flavour and fragrance. Thank you to Alan Murchison for the recipe!


  • Ingredients
  • Carrot Cake
  • 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 soda
  • 300 g organic soft brown sugar
  • 350 g wholemeal flour
  • Cream Cheese Ice Cream
  • 1 litre whole fat milk
  • 3 large free-range egg yolks
  • 30 g liquid glucose, warmed so it’s easy to pour
  • 200 g double cream
  • 100 to 200 g full fat cream cheese
  • 350 g sugar
  • Carrot Tuile
  • sugar
  • liquid glucose
  • grated organic carrots, dehydrated for 8 to 10 hours until completely dry


Carrot Cake
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 Cream
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.)
Carrot Tuile
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 days.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.