Recipe: Carrot Chocolate Cupcakes

Carrots, dark chocolate and our cashew butter make these cupcakes a special treat. Recipe from The Golden Gut.

Ingredients

Cupcakes:

• 150 g half-and-half flour
• 70 g maple or coconut blossom sugar
• 1 pinch of salt
• 150 g finely grated carrots
• 1 tbsp cinnamon powder
• 2 eggs
• 50 g cashew butter
• 100 g sourdough
• 1 tbsp melted ghee
• 1/2 tbsp baking soda
• 50 g sugar-free or very dark chocolate

Topping:

• 200 g cream cheese
• 1 tbsp raw cocoa powder
• 1 tsp maple or coconut blossom sugar

Preparation

1. Put all the ingredients except the baking soda and chocolate in the bowl of a food processor and mix everything together to form a homogeneous mass.
2. Let the dough rest for at least 4-6 hours so that the sourdough can take effect.
3. Preheat the oven to 180 °C (fan).
4. Add the baking soda and the finely chopped chocolate to the mixture.
5. Mix the mixture and divide it between cupcake cases.
6. Place the cupcakes in the oven for 15 minutes and use the tip of a knife to check whether they are cooked through.
7. Let the cupcakes cool on a rack.
8. Prepare the topping by mixing the cream cheese with the cocoa and the sugar. Put the mixture in a piping bag with a nozzle and decorate the top of each cupcake with a little cream.