With 1/3 less sugar and oil and 50% more fibre than traditional carrot cake recipes, your tastebuds are sure to be tantalized while your body will thank you for the nutrition boost. Eat mindfully and enjoy!
- 1/2 cup dark chocolate chips
- 3/4 cup each white flour & whole wheat flour
- 1/4 cup ground flaxseed
- 3/4 cup raw or white sugar
- 1 tsp ground cinnamon
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1/2 tsp baking soda
- 3 eggs
- 3/4 cup coconut oil, melted
- 1/2 tbsp pure vanilla extract
- 3/4 cup buttermilk
- 1.5 large carrots, peeled and grated
- 1/2 cup raisins
1. Preheat oven to 350 degrees F and line a 12-pot muffin tin with muffin cups.
2. Melt chocolate chips in a glass bowl over a pot of simmering water OR over low heat in a saucepan, stirring constantly for about 2 minutes, set aside to cool.
3. In a medium sized bowl, combine flour, sugar, cinnamon, baking soda, baking powder and salt, mix well.
4. In a separate bowl beat the eggs together, add in the melted coconut oil, vanilla, buttermilk and mix well.
5. With electric beaters, or a whisk pour the wet ingredients into the dry ingredients and mix to combine.
6. Stir in the grated carrots and mix.
7. Separate half the batter into a second bowl; In one bowl, combine the batter with the melted chocolate and in the second bowl combine the batter with the raisins.
8. Pour batter into lined muffin tin and bake for 20-25 minutes, checking to see a toothpick come out clean. Set aside on cooling rack to cool for 1-hour minimum.
9. Ice and decorate as you wish and enjoy! I recommend cream cheese frosting! (you can make this by combining 1 package of softened brick cream cheese, about 1 cup of icing sugar, a dash of pure vanilla extract, and a few spoonfuls of water of milk and mixing well - using an electric hand mixer tends to work best).
For a printable pdf version of this recipe, click here.