Chocolate Carrot Cupcakes

Chocolate Carrot Cupcakes
  • PREP TIME
    20 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    45 mins
  • SERVING
    24 People
  • VIEWS
    88

Indulge in these delectable chocolate carrot cupcakes, a symphony of flavors where rich cocoa meets the subtle sweetness of carrots. These cupcakes are unbelievably moist and tender, making them a perfect treat for any occasion. They offer a delightful way to sneak in those veggies without compromising on taste!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    25 g
  • Cholesterol
    24 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    1 g
  • Sodium
    171 mg
  • Sugar
    15 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat your oven to 350°F (175°C). Prepare a cupcake tin with liners or grease thoroughly. (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, whisk together the grated carrots, eggs, milk, applesauce, canola oil, and vanilla extract until well combined. (5 minutes)

Image Step 03
03 Step

Recipe View In a separate bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (7 minutes)

Image Step 04
04 Step

Recipe View Gently fold in the chocolate chips and dried cranberries. (3 minutes)

Image Step 05
05 Step

Recipe View Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. (5 minutes)

Image Step 06
06 Step

Recipe View Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. (25 minutes)

Image Step 07
07 Step

Recipe View Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For an extra layer of flavor, consider adding a cream cheese frosting once the cupcakes are cooled.
Ensure the carrots are finely grated to incorporate evenly into the batter and provide the perfect texture.
Feel free to substitute other dried fruits or nuts for the cranberries and chocolate chips, tailoring the recipe to your preference.

Newton Stark

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 29 Ratings)
Total Reviews: (4)
  • Maye Buckridge

    I love how moist and chocolatey these are. The cranberries add a nice touch of tartness.

  • Mac Kassulke

    A great way to bake and have some veggies at the same time!

  • Vicky Yundt

    The texture is amazing! They are so light and fluffy.

  • Lillian Ernser

    These cupcakes are a hit! My kids didn't even realize they were eating carrots.

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