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Carrot and muesli cake

Breakfast55 minutes12 people260 calories
1/52/53/54/55/5 (1 votes)
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By Ascen Jimenez

Carrot in Thermomix

If you are thinking of preparing a cake simple and easy here you have a good proposal: the carrot cake and muesli.

We all know that our food processor is great at grinding, turning dry ingredients into flour. And that is what we are going to do to prepare today's recipe, turn the muesli with everything you have: oatmeal, nuts, raisins ... or whatever.

The cake also carries raw carrot, olive oil and an orange. And if you want to make it healthier, don't hesitate to substitute white sugar for whole cane sugar.

Carrot and muesli cake

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If you have carrots at home and you want to prepare a sponge cake, this is your recipe.

Carrot and muesli cake
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: breakfast
  • Calories: 260
  • Rations: 12
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 100 g of muesli (mine with oats, raisins, nuts ...)
  • 250 g carrot (weight once peeled)
  • 1 orange, the skin and the juice
  • 125 g olive oil
  • 3 eggs
  • 160 g of sugar
  • 200 g flour
  • 1 pinch of salt
  • 1 sachet of yeast (16 grams)

Preparation

  1. We put the muesli in the glass. We program 20 seconds, speed 10. We take out and reserve.

  2. We peel the carrot, chop it and put it in the glass. We also put the orange peel in the glass (only the orange part). We program 10 seconds progressive speed 5-10.

  3. Add the oil and mix by programming 10 seconds, speed 6. We take out and reserve.

  4. We fit the butterfly on the blades. We put the eggs and sugar. We program 3 minutes, speed 4.

  5. We add the carrot cream that we have just prepared and program 6 seconds, speed 4.

  6. Now we add the flour and the muesli that we have crushed. Also salt, yeast and orange juice. We program 10 seconds, speed 4.

  7. We put the dough in a mold of about 22 centimeters in diameter.

  8. Bake (preheated oven) at 180º for approximately 45 minutes.

More information - Toasted chickpea flour


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