Step 1

Add the carrots to the TM bowl. Chop 6 sec/Speed 5.

Step 2

Reserve carrots in a bowl for later

Step 3

Add Butterfly whisk to the bowl.

Step 4

Add egg, sugar, and coconut oil. Combine 40 sec/ Speed 4.

Step 5

Remove butterfly whisk.

Step 6

Add carrot, spices, walnuts, and bicarb to the TM bowl. Combine 10 sec/Speed 3

Step 7

Add flour and sultana's. Combine 30 sec/Speed 4.

Step 8

Spoon mixture into prepared cupcake tin.

Step 9

Bake for 20- 30 minutes until a skewer inserted in the cake comes out clean

Step 10

Remove from oven and cool completely before frosting.

Step 11

Add butterfly to the TM bowl.

Step 12

Place butter, cream, lemon zest, and vanilla in a clean TM bowl.

Step 13

Whip 30 sec/Speed Scrape down the bowl.

Step 14

Repeat. Whip 40 sec/Speed 4.

Step 15

Add icing sugar. Beat 30 sec/Speed Scrape down the bowl and repeat if necessary.