Chocolate carrot cupcakes

    45 min

    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!

    7 people made this

    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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    Reviews in English (13)


    This is a great recipe. My kids had no idea there were carrots in these! You can substitute coconut oil for the oil with great results.  -  01 Oct 2015  (Review from Allrecipes US | Canada)


    These were great! Added more applesauce by mistake. Super moist and flavorful.  -  26 Jan 2019  (Review from Allrecipes US | Canada)


    excellent! couldn't taste the carrots. decreased sugar and increased a litte applesauce, very moist. if i've got carrots on hand this is my new go to chocolate recipe  -  31 Oct 2018  (Review from Allrecipes US | Canada)