Chocolate, Carrot Cake Muffins

A furtive culinary creation, carrot cake meets chocolate cake meets muffin.

I cheerfully split one muffin in half (for the picture). Can you see the crumb?  Then it was unashamedly eaten.  Taste test, obviously.

This is 'health food,' starting as we intend to continue in 2026.  The rationale,  carrots and cocoa are good for us, even in cake form.

There's also only 2 TBSP of oil in a batch of 6.   This is intentional, I found many muffins too greasy until stumbling into a recipe with a much lower fat content.  This was a game changer that got carried forward.

Ingredients(6):

Dry (A):

140g cake flour

1.5 TBSP cocoa powder

45g sugar

1 tsp baking powder

1/4 tsp sodium bicarbonate (baking soda)

1/2 tsp cinnamon

1/4 tsp nutmeg

Wet(B):

45 ml of milk

30 ml oil (rice bran)

1/2 tsp vanilla extract

1 egg

160g grated carrot

40g raisins (ok not technically wet however trust me).

Method:

Whisk (A) dry ingredients.

Whisk (B) wet ingredients.

Stir wet into dry until just combined (no flour visible).

Divide into six muffin cups and bake at 180C fan for 20 minutes.

Tip:

If you use a flax (linseed) egg and oat milk, this will make a great vegan muffin.

For a similar style of bake, try Loïc's chocolate, banana soda bread.

Chocolate Banana Soda Bread