Chocolate carrot cupcakes

Chocolate carrot cupcakes


1 person made this

About this recipe: This recipe is delicious and it's a great way for chocoholics to sneak in their veggies! These cupcakes are fluffy, chocolaty and moist. They're a fun twist to your basic chocolate cupcakes, without sacrificing taste or texture. Enjoy!


Makes: 24 cupcakes

  • 220g grated carrots
  • 3 eggs
  • 80ml milk
  • 60ml apple sauce
  • 2 tablespoons canola or vegetable oil
  • 1/2 teaspoon vanilla extract
  • 250g plain flour
  • 300g caster sugar
  • 45g cocoa powder
  • 2 teaspoons bicarbonate of soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon (optional)
  • 40g dark chocolate chips, or to taste
  • 30g dried cranberries, or to taste (optional)

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat oven to 180 C / Gas 4. Grease or line 2 cupcake tins with paper cases.
  2. Mix carrots, eggs, milk, apple sauce, oil and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, bicarbonate of soda, salt and cinnamon together in a separate bowl; stir into carrot mixture until just combined. Fold chocolate chips and dried cranberries into cake mixture. Spoon about 2 tablespoons of mixture into each paper case.
  3. Bake in the preheated oven until cupcakes are fluffy and a skewer inserted in the centre comes out clean, about 25 minutes.

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