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Chocolate Carrot Muffins

Ingredients

100 g caster sugar
20 g egg white
½ tsp lemon juice

200 g carrot, cut in pieces
4 medium eggs
120 g agave syrup
1 tsp vanilla extract
120 g oil, neutral (e.g. canola oil, sunflower oil, avocado oil)
140 g water
2 pinches fine sea salt
60 g cocoa powder
120 g plain flour
2 tsp baking powder

30 g sugar sprinkles, coloured, different shapes and colours as desired

Chocolate Carrot Muffins

Sugar Glaze

Place sugar in mixing bowl and blend 20 sec/speed 10.
Add egg white and lemon juice then mix 10 sec/speed 6. Transfer to a bowl and set aside.

Carrot muffins

Preheat oven to 180°C. Line a 12-hole cupcake tray with cupcake cases.
Place carrots in mixing bowl and chop 10 sec/speed 6. Scrape down sides of mixing bowl using spatula.
Add eggs, agave syrup, cacao powder, flour and baking powder, vanilla extract, oil, water and salt then mix 20 sec/speed 4. Pour cake batter into cupcake cases and bake for 15 minutes (180°C). Gently remove cupcakes from the cupcake tray and place on a cooling rack until they are completely cool.

Topping and Decoration

Brush sugar glaze on the cupcakes using a brush or a spoon, then top each cupcake with sprinkles as desired.

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