Blender Carrot Cake Cupcakes with Chocolate Ganache
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
Carrot Cake
  • 3 medium or 2 large carrots
  • 4 eggs OR 4 tablespoons chia seeds with 240ml water, set for 10 minutes
  • 250ml coconut, macadamia or sunflower oil
  • 260g (1½ cup) coconut or demerera sugar
  • 60ml (1/4 cup) maple syrup
  • 60g (1/2 cup) almond flour
  • 100g (scant 1 cup) buckwheat flour
  • 60g (1/2 cup) tapioca powder
  • 60g (1/2 cup) arrowroot powder
  • 1 tablespoon ground flax seeds
  • 1 tbsp baking powder
Chocolate Ganache Glaze
  • 1 cup good quality dark chocolate
  • 125ml (1/2 cup) almond milk
  • 1 tbsp coconut oil
  • Pinch of sea salt
Instructions
  1. Preheat your oven to 175ºC/350ºF and grease or line a 12-hole muffin tin.
  2. Wash and roughly chop your carrots, placing them in the blender with all of the cake ingredients except the flours and baking powder and blend until smooth.
  3. Sift together your flours and baking powder into a bowl then pour in the contents of the blender, stirring until combined.
  4. Pour the batter into your greased or lined muffin tin.
  5. Bake in the oven for 35-40 minutes.
  6. Once cake is finished baking, set aside to cool while you make the glaze.
  7. In a small saucepan heat your almond milk and coconut oil, then take off the heat and add your chocolate and sea salt.
  8. Let stand for 1-3 minutes for the chocolate to soften, then whisk briskly until smooth. Let cool to thicken.
  9. To glaze, spoon over the cupcake and spread evenly.
Notes
VEGAN - using chia seeds instead of eggs will result in a denser, but still delicious, cake.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/blender-carrot-cake-cupcakes-chocolate-ganache