- 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
Recipe is created for
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. .
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.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
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