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.

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