Carrot Chocolate Cupcakes

Carrots, dark chocolate and our cashew butter make these cupcakes a special treat. Recipe from The Golden Gut

05/03/2026

Carrots, dark chocolate and our cashew butter make these cupcakes a special treat.

Ingredients

Ingredients for 4 portions

Cupcakes

150 g Light white flour

70 g Maple or coconut blossom sugar

1 Pinch of salt

150 g Finely grated carrots

1 TBSP Ground cinnamon

2 Eggs

50 g Cashew butter

100 g Sourdough starter

1 TBSP Melted ghee

1/2 TBSP Baking soda

50 g Sugar-free or preferably dark chocolate

Topping

200 g Cream cheese

1 TBSP Raw cacao powder

1 TSP Maple or coconut blossom sugar

Preparation

Put all ingredients except the baking soda and the chocolate into the bowl of the stand mixer and beat everything into a homogeneous batter.

Let the batter rest for at least 4–6 hours so the sourdough starter can take effect.

Preheat the oven to 180 °C fan.

Add the baking soda and the finely chopped chocolate to the batter.

Stir the batter and spoon it into cupcake liners.

Put the cupcakes in the oven for 15 minutes and test with the tip of a knife to see if they are baked through.

Let the cupcakes cool on a wire rack.

Prepare the topping by mixing the cream cheese with the cocoa and the sugar. Put the mixture into a piping bag with a nozzle and decorate the top of each cupcake with some cream.

White Wheat Flour Karotten Cashew Butter Dark Chocolate Cocoa powder Sweets

For this recipe, you will need

White Wheat Flour

Available in 2.5 kg and 10 kg packages

EUR 42 10 kg

EUR 289.80 / 69 kg

Order

Cashew Butter

Dark Chocolate

Cocoa powder

Lightly defatted, fat content 20-22 %

EUR 26 1 kg

EUR 1.794.00 / 69 kg

Order now