Chocolate carrot cupcakes

    (10)
    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!


    1 person made this

    Ingredients
    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)

    Method
    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 & ratings
    Average global rating:
    (10)

    Reviews in English (7)

    by
    4

    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)

    by
    0

    The best cupcakes I have ever made. I followed the recipe to a T, but let out the optional cinnamon and cranberries and added more chocolate. so moist and yummy!  -  29 Jun 2017  (Review from Allrecipes US | Canada)

    by
    0

    To die for delish and stupid easy to make. Comes out moist and decadent and is inhaled by by crew and their classmates every time. I ran out of applesauce so subbed oil and it turned out fine. Also, if you steam those carrots until no longer crunchy and throw them through the puree setting in your Blender - you can make the ENTIRE RECIPE IN YOUR BLENDER. Total game changer. Thank you for this recipe - I'll quite literally never do another carrot cake as long as I live.  -  20 Apr 2017  (Review from Allrecipes US | Canada)

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