Mix the carrots and eggs together in a large bowl.
Stir in the sugar.
Sift in the flours, ground almonds, baking powder and ground cinnamon.
Stir gently until everything is just incorporated. Finally stir in the butter and chocolate.
Spoon the mixture into 24 mini cupcake moulds, filling them to about the ¾ level.
Leave to rest for 30 minutes, then bake at 180℃ (350℉, Gas 4) for about 12 minutes.
Leave in the moulds to cool for five minutes, then turn out onto a wire rack to cool completely.
Notes
You can use the mixture to make 12 regular cupcake sized cakes instead. You'll need to bake them for an additional 8 minutes.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.