This nutritious, delectable recipe for chocolate carrots is a terrific way for chocoholics to sneak in their vegetables. These muffin-like cupcakes are also fluffy, chocolaty, and moist. They give your typical chocolate cupcakes a healthier spin without compromising on flavor or texture. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 2 cups grated carrots
- 3 eggs
- ⅓ cup milk
- ¼ cup applesauce
- 2 tablespoons canola oil
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ cups white sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon (Optional)
- ¼ cup semisweet chocolate chips, or to taste
- ¼ cup dried cranberries, or to taste (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
- Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter. Fold chocolate chips and cranberries into batter. Spoon about 2 tablespoons batter into each prepared muffin cup.
- Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.
- These cupcakes would taste great with cream cheese icing. Or if you want to keep it healthy, try Lite Cool Whip!
Nutrition Facts
| Calories | 129 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 171 mg |
| Sugars | 15 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I didn’t have applesauce so subbed 1/2 a banana mashed well. Subbed melted butter for the canola oil. Added extra chocolate chips and omitted the cranberries. I found I had to use 8-10 oz of carrots to make 2 cups and I pulverized them in a mini food chopper. They were enjoyed by all as cupcakes for a birthday party I was hosting. Thanks for the great recipe !
Incredibly dry, double checked ingredients. Had to add extra liquid at the last part which isn’t ideal. Good idea though
Awesome recipe. I substituted Hershey syrup for the oil. Used twice as many chocolate chips. Carrots about 4oz is 2cups. I finally grated them. You see them but they aren’t noticeable when you eat them. I used raisens instead of cranberries. I was thinking along the lines of chocolate covered raisens. Very moist.
Delicious cupcake! I didn’t have canola oil, so I used coconut oil. They turned out delicious and moist inside. My boyfriend kept returning for more. I’ll be making this again and again.
It turned out perfect but since I dont have a apple sauce I just used the oil instead it still taste good. I put ice cream scoop on top. Its so good I almost forgot my name hahaha
Delicious! I made them vegan with plant-based egg and almond milk. My vegan grandson flipped for them and so did everybody else.
I didn’t want to open a big jar of applesauce, so I made my own from some Honey Crisp apple. I increased each of the chocolate chips and the dried cranberries to 1/2 cup. Since I was using large cupcake liners, I ended up with 16 muffins. I gifted the muffins to a few friends and they were a big hit. Deemed a ‘do-over’. I bought more carrots and the little applesauce cups so that I can make these again next week.
Soooooo good! Kids and adults loved them.
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!
I followed the recipe except added a handful more, or so, of chocolate chips. These cupcakes are so moist and absolutely delicious!
These were great! Added more applesauce by mistake. Super moist and flavorful.
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
Cupcakes turned out Great! Will be making these again.
These turned out amazingly moist and flavorful. Reminiscent of “Costco’s” chocolate muffins but much better for you. I did substitute almond milk for the milk as my boys have an allergy to dairy. This recipe was enjoyed by all ages in my house.
These turned out so well and my picky kid ate carrots! What a great way to sneak in a smidge of vegetables. They might not be quite as decadent as a regular chocolate cupcake, but they are very close. I will be making these again!
A recipe with carrots that my kids actually loved! Definitely a keeper.
Made these exactly like the recipe called for and they were amazing!! Thank you
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.
Followed the recipe as listed adding the cinnamon and double chocolate chips instead of dried cranberries- they turned out perfect. I made one dozen regular size muffins and six oversized ones. The larger ones only needed a couple extra minutes, I baked for the minimum time listed.
I made this for my American Heritage Girls party, and no one knew there was carrots in it! Great way to make carrots taste delicious.
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.