Ingredients
Carrot Cupcakes
- 140 grams carrot, Roughly chopped
- 2 eggs
- 2 tablespoons Milk
- 70 grams raw sugar
- 100 grams olive oil
- 150 grams Self Raising Flour
- 1/2 teaspoon ground cinnamon
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees and line a 12 hole cupcake tin with cases
Put carrots in mixing bowl and chop for 10 seconds/speed 7
Add eggs, milk, sugar and oil to TM bowl and mix with carrots for 10 seconds/Speed 5
Add flour and cinnamon and mix for 7 seconds/Speed 4
Pour mix into prepared cases in cupcake tin, fill 2/3 of each case only. Bake for 20 minutes.
When cooked (check with a wooden skewer, if it comes out clean they're ready). Allow to cool in tin for 5 minutes, then transfer to a wire rack to cool completely before icing with cream cheese frosting or similar. .
Carrot Cupcakes
Tip
I altered this recipe from one in the Baby and Toddler book. Removed nuts, changed type and lowered the amount of sugar, reduced the amount of oil and this way everything goes in one bowl without ingredients having to be set aside between steps.
I had made the "Cinnabon" cinnamon scrolls on the recipe community the day before. So used the left over cream cheese glaze and added another 100g cream cheese to it for my icing. But, 150g cream cheese and 40g raw sugar milled to icing sugar first will do the trick.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I added sultanas and it was so delicious! Will make again and again. Thanks for the great recipe!
Quick and easy. I added 1/4 of an apple with the carrot. Thanks!
So easy & delicious. My kids love them too which is a win!
Delicious, a family favourite now. I doubled the recipe for large muffins and used wholemeal flour. I had left over cream cheese icing in the freezer from the BCB Caribbean Cake and used that.
Easy, light & delicious!
So yum! Also added half a teaspoon of ginger powder
I used Chockos instead of carrots and it was sooo delicious! Thanks for this easy and great recipe! Definitely 5 stars!
Easy, not too sweet & delicious
Melinda Hutchison | Customer I
Came out perfect! So quick and delicious. Not too sweet, which is what you need of coming with cream cheese frosting. I made 24 mini muffins baked for 10 mins.
Made these today, really yummy and not too sweet, I didn't put icing on them and my 3 year old who says carrots are yuk and knows there is carrot in them is eating them, will be my go to recipe now 😊
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