Carrot Cupcakes Thermomix

Carrot cupcakes Thermomix – These are my absolute favourite cake. Moist with a delicious mixed spice flavour and a lush cream cheese frosting. If I had to choose just one cake for the rest of my life I think it would be this one!

I know it’s a big call but carrot cake really is my favourite. When you try this recipe I am sure you will agree it is pretty special. This is a really moist carrot cake, fully of flavour and you can always make it nut-free if you would prefer.

What makes my Carrot Cake recipe special?

I’m so pleased you asked! Carrot cake is unique among cakes as it has completely different ingredients. Contains no white sugar or butter. No creaming ingredients together. Where’s the milk, yep, you guessed it, no milk!

PLUS! We get to really add some deliciousness with spices!

Ingredients

• Brown sugar – more caramel flavour, not just sweet
• Cinnamon – cosy spice
• Ground Ginger – warming spice
• Mixed Spice – YUM!
• Coconut oil – makes cakes moist and soft and they stay moist and soft!
• Cream Cheese frosting – Lush – with lemon zest – YUM – with Vanilla – OH YEAH!
• Walnuts – I think a carrot cake needs the occasional nutty crunch (you can leave them out if you like)
• Sultana – just a few make all the difference, they plump up in the cake and add another sweet burst

So the ingredients are what make my Carrot cupcakes special. Oh, and I use a decent amount of carrot, not a token bit of orange!

Carrot Cupcakes Thermomix or Conventional Method

You can make my carrot cupcake recipe in the Thermomix or using a conventional method and I will give the instructions for both. The Thermomix makes grating the carrots super quick, but other than that step, this recipe is really suitable for just a large bowl and a wooden spoon.

Conventional Method

• Add oil, sugar and eggs to a large bowl. Whisk until combined.
• Stir in spices, grated carrots, nuts and sultanas.
• Add flour and bicarb soda and stir until combine
• Cook as per the recipe

Cooking a Large Carrot Cake

Can this recipe be used to make a large carrot cake?

Yes! This is the perfect recipe for a large carrot cake. Simply double the recipe and cook the cake in a 23cm round cake tin. I like to use a springform tin lined with baking paper. The cake should be cooked at 180 degrees celsius.

Bake for 1 1/4 hours. Cover with aluminium foil halfway through cooking to prevent the top from becoming too dark. Please check your cake as ovens vary in temperature and heat distribution.

Have you tried these cakes yet?

Here are a few more of my favourite cakes. I would love for you to try them and let me know what you think.

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Carrot Cupcake Thermomix

Julie Carlyle

Deliciously soft, moist carrot cupcakes with cinnamon goodness, topped with a lush cream cheese frosting. These babies have the lot!! I have included the Thermomix and conventional method.

5 from 9 votes

Print Recipe

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Cake, Snack

Cuisine American, Australian

Servings 12 Cupcakes

Calories 491 kcal

Equipment

• 1 Thermomix
• 1 Piping Bag with large tip

Ingredients

 

MetricUS Customary

 

1x2x3x

• 360 g carrot 1 1/2 cups (cut in quarters)
• 2 eggs
• 125 g brown sugar 1/2 cup
• 125 g coconut oil 1/2 cup (melted)
• 60 g walnuts 1/2 cup (chopped)
• 30 g sultana 1/4 cup (optional)
• 1 tsp mixed spice
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp bicarb soda
• 195 g self raising flour 1 1/4 cups

Frosting

• 60 g butter 1/4 cup *at room temp
• 160 g cream cheese 3/4 cup *at room temp
• 2 tsp lemon zest
• 1 tsp vanilla paste
• 480 g icing sugar 3 cups

Instructions

 

• Add the carrots to the TM bowl. Chop 6 sec/Speed 5.
  360 g carrot
• Reserve carrots in a bowl for later
• Add Butterfly whisk to the bowl.
• Add egg, sugar, and coconut oil. Combine 40 sec/ Speed 4.
  2 eggs, 125 g brown sugar, 125 g coconut oil
• Remove butterfly whisk.
• Add carrot, spices, walnuts, and bicarb to the TM bowl. Combine 10 sec/Speed 3
  60 g walnuts, 1 tsp mixed spice, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp bicarb soda
• Add flour and sultana's. Combine 30 sec/Speed 4.
  30 g sultana, 195 g self raising flour
• Spoon mixture into prepared cupcake tin.
• Bake for 20- 30 minutes until a skewer inserted in the cake comes out clean
• Remove from oven and cool completely before frosting.

Frosting

• Add butterfly to the TM bowl.
• Place butter, cream, lemon zest, and vanilla in a clean TM bowl.
  60 g butter, 160 g cream cheese, 2 tsp lemon zest, 1 tsp vanilla paste
• Whip 30 sec/Speed 4. Scrape down the bowl.
• Repeat. Whip 40 sec/Speed 4.
• Add icing sugar. Beat 30 sec/Speed 4. Scrape down the bowl and repeat if necessary.
  480 g icing sugar

Notes

TIP: Don’t look at the calories… they don’t matter if you don’t see the number …honest 🙂

Nutrition

Calories: 491kcalCarbohydrates: 69gProtein: 5gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 53mgSodium: 137mgPotassium: 202mgFiber: 2gSugar: 53gVitamin A: 5358IUVitamin C: 2mgCalcium: 49mgIron: 1mg

Keyword Cake, Carrot, Cupcake, Lunchbox, Thermomix

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