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 lb carrot, peeled and sliced; 1 ¾ cups sugar; 6 tablespoons vegetable oil; ⅓ cup buttermilk; 3 large eggs; 2 cups all-purpose flour; 2 teaspoons baking soda; ½ teaspoon salt; ¼ cup semisweet chocolate, finely chopped; 3 tablespoons powdered sugar

Servings: persons

1 lb carrot, peeled and sliced
1 ¾ cups sugar
6 tablespoons vegetable oil
⅓ cup buttermilk
3 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
¼ cup semisweet chocolate, finely chopped
3 tablespoons powdered sugar

1
Preheat oven to 350
2
Finely mince carrots in a food processor
3
Combine carrots, sugar, oil, buttermilk, and eggs in a large bowl.
4
Combine flour, soda and salt, in a separate bowl, stirring with a whisk.
5
Add flour mixture to carrot mixture.
6
Stir until all flour is incorporated,
7
Stir in chocolate.
8
Spoon batter into 22 muffin cups lined with paper liners.
9
Bake for 22 minutes or until toothpick comes out clean.
10
Cool muffins in tin for 10 minutes then sprinkle with powdered sugar.

1171

kcal

Calories

Fat

166

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 lb carrot, peeled and sliced, 1 ¾ cups sugar, 6 tablespoons vegetable oil, ⅓ cup 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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