Carrot almond cupcakes

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Carrot almond cupcakes
Makes 12
Recipe from:
Cooking for Your Baby & Toddler

These lovely cupcakes are very moist and tasty, and much more nutritious than regular cupcakes. I recently cooked them for my mother, an ex-Cordon Bleu pastry chef, and she thought they were perfect. If you’re an icing lover, you might like to make double quantities of the icing. This recipe makes a more modest amount bearing in mind it’s for little tummies.


  • 2 eggs, lightly beaten
  • 3 tablespoons milk
  • 95g (½ cup) rapadura sugar, coconut sugar or brown sugar
  • 125ml (½ cup) olive oil
  • 155g (1 cup) grated carrot
  • 55g (½ cup) ground almonds
  • 150g (1 cup) self-raising flour
  • ½ teaspoon ground cinnamon

Lemon cream cheese icing

  • 150g block cream cheese, softened
  • 40g (1/3 cup) icing sugar, sifted
  • 3 teaspoons lemon juice


  1. Preheat the oven to 180°C. Line 10 x 80 ml (1/3-cup) muffin holes with paper or silicone cases.
  2. Whisk together the eggs, milk, sugar and oil. Stir in the carrot and almonds. Sift in the flour and cinnamon, and stir until just combined.
  3. Divide the mixture among the cupcake cases and bake for about 20 minutes or until a skewer inserted into the centre comes out clean. Leave in the tin for 5 minutes, then transfer to a wire rack to cool.
  4. To make the icing: using an electric mixer, beat the cream cheese, icing sugar and lemon juice together until well combined and smooth. Add a little more lemon juice if you like a stronger lemon flavour. Spread the icing over the top of the cooled cupcakes.
  5. Thermomix version: Preheat oven to 180°C. Line a 12-hole muffin tin with paper or silicone muffin 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 almonds. Place eggs, milk, sugar and oil into 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 minutes or until an inserted skewer comes out clean. Leave in the tin 5 minutes before transferring to a wire rack to cool. To make icing, place cream cheese, sugar and lemon juice into mixing bowl and blend 10 sec/speed 6. Scrape down sides of bowl and blend a further 10 sec/speed 4 or until mixture is smooth. Spread icing over cooled cupcakes to serve.