Desserts
Carrot Cake Cupcakes
Recipe by Charlotte Roberts
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
For the base
- 78ml olive oil
- 125ml non-dairy milk mixed with 1tsp cider vinegar
- 200g GF self raising flour
- 1/2 tsp baking powder
- 1 large carrot - grated
- 300g sugar
- 1 tsp ground cinnamon
For the frosting
- 250g vegan stick butter
- 250g powdered sugar
- 1/2 tsp cinnamon
- cinnamon sugar for topping
Utensils
-
Step 1
Preheat your oven to 180c and line a cupcake tray with paper cases.
-
Step 2
In your Ninja Kitchen food processor, pop in your grating attachment to grate the carrot. Add in the rest of the dry ingredients and pulse to fully combine.
-
Step 3
Fold through the wet ingredients and divide the mixture between your cupcake cases.
-
Step 4
Pop these into the oven for around 27-30 minutes to bake. Once your cakes are beautifully risen and fluffy, pop these into a wire wrack to cool.
-
Step 5
For the cinnamon frosting, use and electric whisk to beat the butter until pale and fluffy. Gradually incorporate the icing sugar whilst mixing, then add the cinnamon.
-
Step 6
Pipe the frosting onto each of the cupcakes and finish with a sprinkling of cinnamon sugar.
