Thermomix Carrot cake cupcakes

Thermomix recipe 100% made in Italy for carrot cake cupcakes
Thermomix Carrot cake cupcakes

Experience the delight of homemade Thermomix Carrot Cake Cupcakes, an effortless treat blending the sweetness of carrots with the convenience of your Thermomix.

Carrot cake cupcakes are a delightful miniature version of the classic carrot cake. They mix grated carrots, spices such as cinnamon and nutmeg, and typically include nuts like walnuts or pecans. Topped usually with a creamy cheese frosting, they are perfect for any occasion, providing a balance of moistness, sweetness, and a hint of spice.

Originating from the carrot cakes that likely date back to medieval times when sweeteners were scarce and carrots were used as a natural sweetener. The modern carrot cake, and consequently cupcakes, became popular in America by the mid-20th century. They embody a rich historical tradition of using what’s on hand for delectably sweet treats.

With your Thermomix, making carrot cake cupcakes is not only simple but also fun. Begin with peeling and finely grating the carrots. Mix your dry ingredients – flour, baking powder, spices – in the Thermomix. In another step, blend eggs, sugar, and oil before combining with the dry ingredients. Stir in the carrots and nuts, pour into cupcake liners, and bake. Once cool, top them with luscious cream cheese frosting.

The versatility of carrots doesn’t stop at cupcakes. Here are few other recipes to consider:

Embracing carrot in desserts offers a wonderful way to add nutrition while enjoying sweet indulgences.

I leave you with the recipe for the Thermomix Carrot cake cupcakes.

See you for the next recipe!


Thermomix Carrot cake Cupcake

Servings 5


For the base:

  • 280 gr carrots already peeled
  • 225 gr sugar
  • 2 eggs
  • 40 ml milk *
  • 240 gr plain flour or 00 flour
  • 220 ml sunflowers oil
  • 1 tsp vanilla extract
  • 8 gr baking powder
  • grated cinnamon to taste
  • ginger powdered to tasta (optional)
  • 1 pinch fine salt

For decoration:

  • 1 ricotta frosting **


  1. Put the flour, baking powder, salt, cinnamon and ginger in the bowl, mix: 10 sec. speed. 4 and set aside.

  2. In the clean bowl, place the carrots cut into small pieces, chop: 10 sec. speed 6.

  3. Gather on the bottom with the help of a spatula, add the sugar and the wet ingredients (eggs, milk, oil and vanilla), mix: 2 min. speed 4.

  4. Add the reserved flour mixture, stir in: 1 min. speed. 4.

  5. Fill the paper cups with the dough up to 3/4, with the help of a spoon.

  6. Bake in a preheated oven at 180°C for about 15-20 minutes or until the tip of a knife comes out clean (or even try a toothpick).

  7. After cooking, let them cool completely before icing them.

  8. Prepare the icing as the recipe and decorate the cupcakes with a spatula or a pastry bag and serve… Buon appetito!

Recipe Notes

For the ricotta frosting recipe click here.

*For those who are intolerant to dairy products, it is necessary to replace the classic ricotta, cream cheese and milk with the lactose-free one.

The cupcakes are kept for a couple of days.

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