Iced Carrot Cupcakes Recipe

Name: Iced Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 carrots; 3 eggs; 2 cups sugar; 1 cup oil; 2 cups flour; 1 teaspoon baking powder; 100 grams Nutella; 1 can condensed milk; 35 grams cocoa powder; 10 grams butter; sugar paste

Servings: persons

3 carrots
3 eggs
2 cups sugar
1 cup oil
2 cups flour
1 teaspoon baking powder
100 grams Nutella
1 can condensed milk
35 grams cocoa powder
10 grams butter
sugar paste

1
For the cupcakes, preheat oven to 190u00b0C (approximately 375u00b0F).
2
Peel and grate carrots and set aside.
3
In a bowl, place eggs, sugar, oil and grated carrots.
4
Mix until batter forms small bubbles.
5
In another bowl, mix flour and baking powder and add gradually to carrot mixture.
6
Line the wells of a muffin tin with paper liners.
7
Fill each well with batter to about 2/3 capacity.
8
Place a teaspoon of nutella in the middle of each cupcake.
9
Stir gently with a toothpick to mix nutella with batter.
10
Bake in preheated oven for 20 minutes.
11
For the icing, mix condensed milk, cocoa powder and butter in a pan and bring to a boil.
12
Simmer for 15 minutes, stirring constantly.
13
Let cool completely.
14
Spread icing over tops of cooled cupcakes.
15
Decorate with sugar paste as desired.

1374

kcal

Calories

Fat

165

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 11 ingredients. The key ingredients include: 3 carrots, 3 eggs, 2 cups sugar, 1 cup oil, and more.

Yes, Iced Carrot 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.

Iced Carrot Cupcakes

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