Blender carrot cake cupcakes

Beautifully spiced and moist.

These blender carrot cake cupcakes are everything you love about the classic cake, just in a smaller package. They’re moist, fluffy, full of flavour and perfectly balanced by the irresistible tangy cream cheese frosting. This foolproof blender recipe takes simplicity to a whole new level. Although carrot cake can, and should, be enjoyed any time of the year, why not bake a batch this Easter!

For added nutrients we include rolled oats in the batter. A brief blitz in the Vibe Blender jug and the batter becomes smooth and luscious and ready for all the signature fold ins. A pile of finely grated carrot, crushed pineapple, coconut, and chopped pecans make for a super moist and tasty crumb. We didn’t shy away from flavour. These blender carrot cake cupcakes have a generous dose of spice. Paired with the tang of cream cheese frosting, you can’t get much yummier.

Tips and variations:

• Use crushed pineapple in 100% pineapple juice and drain it well. If crushed pineapple isn’t available in your region, mash drained pineapple pieces with a fork.
• For a moist crumb, peel and finely grate the carrot.
• For a nut free version, omit the pecans or walnuts.
• For gluten free cupcakes, use your favourite, all-purpose gluten free flour blend.
• For dairy free cupcakes, use plant-based milk and skip the cream cheese frosting.
• Allow the cupcakes to cool completely before adding the cream cheese frosting.
• Cream cheese frosting is incredibly forgiving. Use our recipe as a guide and adjust the sweetness to suit your palate. For a sugar free and probiotic frosting, try our dripped yogurt version. 
• Make carrot cake muffins instead. The blender batter is equally delicious without frosting.
• Want a paleo carrot cake? – try this grain-free blender carrot cake.

INGREDIENTS

Batter
½ cup milk
3 eggs (room temperature)
1/3 cup vegetable oil (or any neutral flavoured oil)
1/2 teaspoon vinegar or lemon juice
1 cup plain/all purpose flour
1 cup rolled oats
1 cup brown sugar
1½ teaspoons of bicarb soda
¼ teaspoon salt
2 teaspoons cinnamon powder
¾ teaspoon ginger powder

Fold ins
1 ½ cups finely grated carrot (2 medium carrots)
440g can (¾ cup) crushed pineapple in juice (not syrup) DRAINED.
¼ cup desiccated or shredded coconut
1/3 cup pecans or walnuts, roughly chopped (plus extra for decorating)

Cream cheese Frosting
200g / 1 cup cream cheese or dripped yogurt cheese, at room temperature
3 tablespoons melted butter
1 cup sifted icing sugar (or more to taste)
1/2 teaspoon vanilla

METHOD

1.   Fill a muffin tray with 12 paper liners
2.   Preheat the oven to 180°C/350°F
3.   Prepare and set aside the ‘fold in’ ingredients.
4.   Add all the ‘batter’ ingredients into the Vibe blender jug in the order listed (wet ingredients first). Blend on ‘smoothie’ mode for 20 seconds or until smooth. Stop and scrape down the sides if necessary.
5.   Remove the jug from the base. Add the ‘fold in’ ingredients all at once and fold in with a wooden spoon or spatula.
6.   Pour the batter, with the aid of a spoon, into the liners 3/4 full.
7.   Bake for 20 minutes.

8.   Place on a wire rack to cool completely before frosting.
9.   To make the frosting - Place all the ingredient into a large bowl. Mix with a spatula to incorporate. Once you have a smooth even consistency, whisk for a minute to aerate as much as possible.
10.  Spread or pipe onto the cupcakes.
11.   Decorate with nuts.
12.   Store frosted blender carrot cupcakes in the refrigerator for up to one week.

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