CARROT CUPCAKE WITH COCOA

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By

@gabrielabsantos

View in original language

(Português)

0 min(s)

14 servings

Ingredients

• eggs | 3 unit(s)
• grated carrot | 1/3 unit(s)
• olive oil | 1/2 cup
• demerara sugar | 1 cup
• oat flour | 1/5 cup
• oat bran | 1/2 cup
• 100% cocoa | 1 tablespoon
• + 1 teaspoon of chemical yeast | 1 dessert spoon
• 70% grated chocolate squares or other healthy chocolate (optional) | 4 unit(s)

Recipe

1. In a blender, beat the eggs, carrots, oil and sugar.
2. Transfer the mixture into a container, add the oats and stir.
3. Transfer 1/3 of the dough to another container and add the cocoa.
4. Finish with the dessert spoon of yeast in the light dough and the spoon (tea) in the dark dough.
5. In greased cupcake molds or whole mold put some of the light batter, then the dark batter and finish with a little more of the white batter.
6. Cover with grated chocolate.
7. Bake in a preheated oven for about 20 (cupcake) and 40 minutes (whole shape) or until a toothpick comes out clean. Yield: on average 14 cookies or 1 medium shape.

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