Carrot Cake Cupcakes

Turn carrot cake, an afternoon favourite into these utterly scrumptious cupcakes.

These carrot cake cupcakes are super quick, super easy and totally delicious with or without the frosting. I just can’t get enough of them.

One of the best things about having a dog is the amazing community of like minded dog people, and in particular, dog mums I’ve met.

So when it was one of my favourite dog mum’s birthdays and I knew her favourite teatime treat was carrot cake, I knew I’d get my bake on.

The thing was that we were having birthday drinks in a local bar and didn’t want to transport a huge cake box and I didn’t really think cake and cocktails would really go.

That’s when I had the genius idea of cupcakes which are much easier to transport and much easier to serve.

I’m so grateful to my friend for having a birthday because this is my new go-to-take-a-treat recipe. Since the birthday in the bar, I’ve made multiple batches of these cupcakes and they  went down a  treat (excuse the pun) at our recent albeit short lived comeback lunch at the Asylum Seekers Centre.

Oh and did I say, the birthday girl/carrot cake officiando gave them her tick (or should I say lick,) of approval.

I also love that un-iced the cakes are dairy-free and can be frozen, I always have a stash in the freezer for last minute guests or when I have a craving for something scrumdiddlyumptious with my coffee.

Plus, these little cupcakes have vegetables inside so surely that makes them healthy!

What would be your dream birthday cake? Do you have a favourite cupcake recipe?

Ingredients

175g brown sugar

100g wholemeal self-raising flour

100g self-raising flour

1 teaspoon bicarbonate of soda

1 teaspoon cinammon

1 teaspoon mixed spice

2 eggs

150ml sunflower oil

200g carrots, grated

TO DECORATE

250g soft cheese

125g butter, softened

125g icing sugar

orange sprinkles, to decorate (optional)

How to – Traditional

1. Preheat oven to 180C. Line a 12 hole muffin tin with paper cases.
2. In a large bowl, mix the sugar, flours, bicarb and spices until combined.
3. Whisk the eggs and oil together and add to the dry ingredients along with the grated carrot. The batter will be quite thick.
4. Divide the mixture between the cupcake cases and bake for 20-22 minutes or until a skewer inserted into the cupcakes comes out clean. 
5. Cool cakes on a wire rack before icing.
6. To make the icing, beat the butter until really soft, then beat in the cream cheese, icing sugar and vanilla and mix until smooth.
7. Use a palette or eating knife to swirl the frosting on top of the cupcakes and decorate with sprinkles, if desired. 

How to – Thermomix

1. Preheat oven to 180C. Line a 12 hole muffin tin with paper cases.
2. Place sugar, flours, bicarb and spices into TM bowl. Mix for 10 seconds on speed 5. Set aside.
3. Add roughly chopped carrots and chop for 4 seconds  on speed 5 or until finely grated. Set aside.
4. Add eggs and oil and mix for 5 seconds on speed 4.
5. Add dry ingredients and mix for 10 seconds on speed 5. The batter will be quite thick.
6. Add the carrot and mix for 10 seconds  on reverse speed 4. 
7. Divide the mixture between the cupcake cases and bake for 20-22 minutes or until a skewer inserted into the cupcakes comes out clean. 
8. Cool cakes on a wire rack before icing.
9. To make the icing, place cream cheese, butter, icing sugar and vanilla in TM bowl and mix for 15 seconds  on speed 5  or until smooth. Scrape down sides of bowl and mix for another 15 seconds  on speed 5.
10. Use a palette or eating knife to swirl the frosting on top of the cupcakes and decorate with sprinkles, if desired.