Step 1

For the carrot cakes, preheat your oven to 180°C.

Step 2

Place the hazelnuts in the mixing bowl and crush 8 Sec./Speed Fill into a separate bowl and put aside for later.

Step 3

Add the carrots to the mixing bowl and blitz 6 Sec./Speed Place in the same bowl as the hazelnuts and leave aside.

Step 4

If you don’t have a Thermomix, put the hazelnuts in a food processor and crush until you have finely chopped hazelnuts. Place in a separate bowl and leave aside. Add the carrots to the food processor and crush until you have finely chopped carrots. Pour in the same bowl and leave aside for later.

Step 5

Without cleaning the bowl,insert the butterfly whisk attachment. Add the eggs, sugar and vegetable oil and mix until pale and fluffy 1 Min./Speed Remove the butterfly whisk attachment. Add the nuts and carrots and mix 20 Sec./Speed 4.

Step 6

Pour in plain flour, cinnamon, baking powder, baking soda and salt and combine 20 Sec./Speed 5.

Step 7

If you don’t have a Thermomix, place the eggs, sugar and oil in a large mixing bowl. Combine until pale and fluffy using an electric whisk. Add the carrots and nuts. Mix until combined. Pour in flour, cinnamon, baking powder, baking soda and salt and combine until smooth.

Step 8

Pour the batter on a large rectangular baking tray lined with greaseproof paper. Bake for around 30-40 minutes. Test by inserting a skewer and if it comes out clean it is done. Leave to cool for at least 30 minutes.

Step 9

For the cream cheese icing, place the butter in the bowl. Mix 20 Sec. / Speed Scrape down.

Step 10

Add the whisk attachment. Put the Thermomix on 5 Min. / Speed 3.While whisking, slowly add the cream cheese and sugar through the lid. You may wish to pause every so often to scrape down the sides.

Step 11

If you don't have a Thermomix, place the butter in a medium sized mixing bowl and, using an electric whisk, mix until smooth and pale. Slowly add the cream cheese and sugar while mixing until the mixture is smooth and creamy.

Step 12

Spread the mixture evenly over the cooled cake. Leave to set in the fridge for 1 hour.

Step 13

Once set, cut the cake in half, lengthways and cut each half into triangles with an 8cm base. This works best by making little indentations with a knife every 8cm. Discard all the edges or use them in a carrot cake milkshake.

Step 14

To make the orange icing, place the icing sugar, lemon juice and orange gel food colouring in a small bowl. Whisk until smooth. You may wish to add a bit of lemon juice until you have a thick consistency that you can pipe easily. Fill into a piping bag and pipe over each carrot.

Step 15

To make the leaves, put the white chocolate in the bowl. Blitz 7 Sec. / Speed Scrape down. Add a few drops green food colouring and melt 4 Mins. / 37°C / Speed 1.

Step 16

If you don't have a Thermomix, melt the white chocolate by placing a small saucepan with 1/4l water on medium heat. Insert a heatproof bowl on top and place the chocolate inside the bowl. Melt and then add the green food colouring. Stir until combined.

Step 17

Put the green chocolate in a piping bag fitted with a small plain nozzle and pipe little leaves on a baking tray lined with grease proof paper. Leave to dry completely in the fridge for 1 hour, then peel off and stick inside the cake on the end. Enjoy!