I am a massive fan of Louise Fulton Keats “Thermomix cooking for your baby and toddler” cookbook. So much so I have brought it for my other Thermie loving friends when they have had a baby (and they have all commented how wonderful it is).
Last week I finally tested out these carrot cupcakes for the crew, but without the icing. I was hoping that they would make a good snack for Luke (which they did), but was also hoping the older kids might like one afterschool… Zach was about to tuck in when Ella reminded him it had carrot… so it was all over!
180g carrots, peeled and roughly chopped
2 T milk
100g brown sugar
130g light olive oil
150g self raising flour
1/2 tsp ground cinnamon
Pre-heat oven to 180C. Line a 12 hole muffin tin with cases and set aside.
Place almonds into mixing bowl and mill 20 sec/speed 9. Set aside.
Place carrots into mixing bowl and chop 10 sec/speed 7. Set aside with the almonds.
Place eggs, milk, sugar and oil into a mixing bowl and mix 10 sec/speed 5.
Add flour, cinnamon and reserved almonds and carrots, and mix 5-10 sec/speed 4.
Divide mixture among muffin holes and bake 20 mins or until an inserted skewer comes out clean. Leave in the tin for 5 mins to cool before transferring to a wire rack to cool.
If you would like to add the icing place 150g cream cheese, 40g icing sugar and 3 tsp lemon juice into the mixing bowl and blend 10 sec/speed 6. Scrape down sides of the bowl and blend a further 10 sec/speed 4 or until mixture is smooth. Spread over cooled cupcakes.