Carrot-Chocolate Cupcakes Recipe

Name: Carrot-Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound carrots, peeled and sliced; 1 3/4 cups sugar; 6 tablespoons vegetable oil; 1/3 cup low-fat buttermilk; 3 large eggs; 2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 ounce semisweet chocolate, finely chopped; 3 tablespoons powdered sugar

Servings: persons

1 pound carrots, peeled and sliced
1 3/4 cups sugar
6 tablespoons vegetable oil
1/3 cup low-fat buttermilk
3 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 ounce semisweet chocolate, finely chopped
3 tablespoons powdered sugar

1
Preheat oven to 350u00b0.
2
Place carrots in a food processor; process until finely minced.
3
Combine carrots, sugar, oil, buttermilk, and eggs in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, soda, and salt, stirring with a whisk. Add flour mixture to carrot mixture; stir until smooth. Stir in chocolate.
4
Spoon batter into 22 muffin cups lined with paper liners. Bake at 350u00b0 for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Dust the cupcakes with powdered sugar.

1128

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound carrots, peeled and sliced, 1 3/4 cups sugar, 6 tablespoons vegetable oil, 1/3 cup low-fat buttermilk, and more.

Yes, Carrot-Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot-Chocolate Cupcakes

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