Chocolate Coated Carrot Cake (Muffins)

Damn, that's a nice bit of alliteration ruined, isn't it?

Well, at least the muffins themselves taste good!

This has been on my 'to-make' list for ages. Carrot cake in the form of muffins. It's loosely based on my Dirty Carrot Cake a few years ago, so it's not like I was stuck with creating a recipe. But carrot cake does always take a bit of effort with the carrot grating, you know?

Hm yes, so three years later and finally got round to doing it. I decided to put some melted chocolate over the top, rather than your usual cream cheese or other icing-kind of frosting. You can of course add in whatever mixed fruit you want inside, or maybe even throw in some nuts if that's what takes your fancy.

The name itself though, I'll admit, is a bit ridiculous. But it's difficult to know what else to call them, because they are, quite simply, carrot cake...muffins!

Chocolate Coated Carrot Cake Muffins

Print-friendly recipe

Makes 12 muffins:

1 egg
100g white sugar
125ml olive oil
250g carrots, finely grated
150g dried mixed fruit
Juice and zest of 1 orange
250g plain flour
1.5 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp ground nutmeg
50g dark chocolate, broken into small chunks

1.Preheat the oven to 180 degrees C.
2.Beat together the egg, sugar and oil. Stir in the grated carrot, dried fruit and orange juice.
3.In a large mixing bowl, sift in the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg and orange zest. Fold into the mixture carefully until all is smooth.
4.Spoon the mixture into a lined 12-hole muffin tray. Bake for 25-30 minutes or until you can pull a fork out clean.
5.Whilst you allow the muffins to cool, put a saucepan on low heat and gently melt the chocolate. Use the back of a spoon to drizzle the chocolate over the top of the muffins. Allow to cool completely before eating (if you can wait!).

You might also like this Butter and Sugar free Carrot Cake, or slightly naughtier Dirty Carrot Cake ;-)

More Hungry Jenny cakes here.