Mini Carrot Cakes Thermomix
This mini carrot cake Thermomix recipe creates deliciously moist carrot cake muffins with the most amazing cream cheese frosting.
Servings: 12 cupcakes
Calories: 440kcal
Equipment
- Cupcake Liners
Ingredients
- 2 carrots
- 110 g vegetable oil
- 2 eggs
- 110 g milk
- 150 g brown sugar
- 200 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Cream Cheese Frosting
- 300 g icing sugar
- 100 g butter
- 250 g cream cheese
- 1 teaspoon vanilla
Instructions
For the Carrot Cakes
- Pre-heat the oven to 400 F / 200 C. Line a muffin tray with cupcake liners.
- Peel the carrots, chop into thirds and place in the Thermomix bowl. Chop 10 seconds, speed 7.
- Add the oil, eggs and milk to the bowl. Mix 10 seconds, speed 5.
- Add the sugar, flour, baking powder, baking soda, cinnamon and salt. Mix 10 seconds, speed 4.
- Pour the mixture (it is quite runny so you can pour it directly from the Thermomix bowl) into the prepared muffin cases.
- Bake in the oven for around 20 minutes, until a knife inserted comes away clean.
- Allow to cool in the tin for a few minutes before transferring to a cooling rack.
- Allow to cool completely before adding the frosting.
For the Cream Cheese Frosting
- Add all the ingredients to the Thermomix bowl. Mix 30 seconds, speed 5.
- Use a piping bag to pipe the frosting onto the cupcakes. Sprinkle with a dusting of cinnamon.
Notes
Vegetable oil can be substituted for canola oil, grapeseed oil, melted coconut oil etc. Opt for a flavourless oil.
Nutrition
Serving: 1g | Calories: 440kcal | Carbohydrates: 53g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 338mg | Fiber: 1g | Sugar: 38g