Healthy Brazilian Style Carrot Chocolate Cake

 BOLO DE CENOURA COM CALDA DE CHOCOLATE!

This is what every Brazilian thinks when they read Carrot Cake – needs to be drowning in chocolate sauce or include chocolate in it somehow, and yes, it is delicious! Brazilians don’t typically use nuts in their carrot cake but I just love the texture, so although I typically use pecans or walnuts in carrot cake, I maintained the “Brazilianized” theme and made these with hazelnuts.

THIS is the Healthier Version of my grandma’s Brazilian Carrot Cake (which you can find the recipe for on @BrazilianFusion) with my American flare. We always have carrot cake with coffee in Brazil, so making this is like a little piece of being “home” and sharing it with you all!

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HEALTHY CARROT CAKE CHOCOLATE MUFFINS

• 1 cup of oat flour
• 1/2 cup almond meal
• 1/4 cup flaxseed meal
• 1 egg, 2 egg whites
• 1/4 cup coconut oil (or any other)
• 4-5 small peeled carrots, grated
• 2 tbsp coconut sugar
• 1/4 cup honey, agave or maple syrup
• 1/4 cup Greek yogurt
• 1 tsp baking powder
• cinnamon to taste

Topping/Filling

• 1/4 cup hazelnuts, chopped (or nut of choice)
• 1/4 cup dark chocolate morsels

HOW

1. Preheat oven to 350F. Prepare muffin or cake pan with cooking spray.
2. Blend all ingredients except filling/ topping in a high speed blender, or use a food processor to pulverize oats and grate carrots.
3. Mix together: grated carrots, eggs, yogurt, honey, sugar, coconut oil.
4. Mix dry ingredients together: flours, cinnamon and baking powder.
5. Add wet ingredients to dry ingredients.
6. Fold in nuts. You may also fold in chocolate morsels or just sprinkle them on top of the muffins.
7. Distribute batter evenly and bake for 25-30 minutes until cooked through. I’m a user of the “when toothpick comes out clean from center” method.
8. Allow to cool, snap a picture, tag me on it and devour.

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Xoxo, Ana?

Count Colors, Not Calories!

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SEE HOW TO MAKE THIS DELICIOUSNESS IN UNDER 3 MINUTES!