The weekend is a few hours away, which means it’s almost time to kick off your shoes, pull on your cozy sweats, and indulge in a little weekend treat.

Here’s a delicious and healthful recipe to try out this weekend…. Carrot Cake Muffins with Chocolate Ganache!

Chocolate is edible happiness, so I was thrilled when Michele from @healthytablebyus created this decadent recipe.

As a bonus, this recipe checks off a few boxes on your daily nutrient intake…  protein, vegetables, fiber, and healthy oils.

Carrot cake is typically paired with cream cheese frosting, so the chocolate ganache is a pleasant change.  Not only does it makes the muffin lighter, but it also helps balance the sweetness of the cake.

Ingredients:

For the Cake:

• 1 3/4 cups peeled and grated raw carrots
• 1/2 cup + 2 tablespoons apple or coconut sugar, or Monkfruit Sweetener
• 3/4 cup + 1 tablespoon gluten-free oatmeal (reserve 1 tablespoon for greasing the pan)
• 4 organic whole eggs
• 1 1/2 cups almond flour
• 1/2 cup orange juice
• 1 tablespoon baking powder

For the Ganache:

• 2/3 cup chopped white or black chocolate
• 1/4 cup KS Chocolate Protein Powder
• 1/8 cup almond milk

Instructions:

1. Preheat Oven and Prepare Pan:

   • Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with a bit of oatmeal to prevent sticking.

2. Mix Dry Ingredients:

   • In a large bowl, whisk together the grated carrots, apple or coconut sugar (or Monkfruit Sweetener), and gluten-free oatmeal (excluding the tablespoon for greasing).

3. Add Wet Ingredients:

   • Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond flour, orange juice, and baking powder, mixing until just combined.

4. Bake:

   • Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

5. Prepare the Ganache:

   • While the cake cools, prepare the ganache. In a small saucepan over low heat, melt the chocolate with the almond milk, stirring continuously until smooth. Remove from heat and stir in the protein powder until fully combined.

6. Decorate Cake with Ganache:

   • Once the cake has cooled, pour the ganache over the top, spreading evenly with a knife or the back of a spoon.

7. Serve:

   • Allow the ganache to set slightly before slicing. Serve and enjoy your homemade carrot cake with protein-packed chocolate ganache!