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Carrot Muffins



22 portion(s)

Carrot Muffins

  • 200 grams carrots, chopped into quarters
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 165 grams golden syrup
  • 150 grams vegetable oil
  • 110 grams brown sugar
  • 80 grams plain flour
  • 155 grams self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon dried cinnamon
  • 6
    Preparation 10min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

    Carrot Muffins
  1. Preheat oven to 150 degrees Celsius.

    Chop carrots in TM bowl using chop function.

    Put in a separate bowl.

    Add eggs, vanilla essence, golden syrup, vegetable oil and brown sugar to TM bowl.

    Mix for 10 second speed 3.

    Add plain flour, self raising flour, bicarbonate of soda and cinnamon to TM bowl.

    Mix for 10 seconds speed 3.

    Scrape down sides of bowl and repeat for 5 seconds if necessary.

    Add carrots to TM bowl.

    Gently stir in with spatula.

    Pour into mini loaf pan or cake pan.

    Bake cake pan for 45 minutes or until cooked through (check with skewer).

    Bake mini loaves for 18 minutes or until cooked through.

    Can be left plain or iced.

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Can be frozen.
Perfect for school lunchboxes.

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.

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