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Chocolate Carrot Cake Cupcakes

Chocolate Carrot Cake Cupcakes are a long time family favorite and ideal to use up leftover carrots ~ the perfect Easter or Spring sweet treat !

Chocolate Carrot Cake Cupcakes

This recipe has been a family favorite for years and I make these Chocolate Carrot Cake Cupcakes whenever I have two or three fresh Carrots leftover, which would usually go to waste.

Depending on my mood, I make cupcakes or a layer cake. This recipe is great either way. Baking a layer cake (2 layers) takes a bit longer to bake, about 30 – 35 minutes.

Chocolate Carrot Cake Cupcakes

I also like to alternate between Chocolate Frosting and a Cream Cheese Frosting. It really is up to your preference which you want to use.

My son does not like Nuts in food, sweet or savory, therefore I normally leave adding the Nuts for last.

I scoop out enough batter for a few Chocolate Carrot Cake Cupcakes for him, then add the nuts to the remaining batter and finish the recipe as below.

If you also do not like Nuts, simply leave them out.

Chocolate Carrot Cake Cupcakes

The ingredients might be quite a bit, but most are the usual pantry ingredients. And I have split the recipe into three parts, making it easier to see which goes with what and when.

Once you have all the ingredients set out on your counter top, or working space, it only takes a few
minutes to mix everything. Then scoop into the muffin pans (lined or not) and pop into the oven.

~~ Quick PIN Link ~~

Decorations are aplenty in the stores now, and it makes such a huge visual difference, I could not resist these little carrots, made from icing, which I had on hand.

Chocolate Carrot Cake Cupcakes

Chocolate Carrot Cake Cupcakes

Chocolate Carrot Cake Cupcakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Chocolate Carrot Cake Cupcakes are a long time family favorite and ideal to use up leftover carrots ~ the perfect Easter or Spring sweet treat !
Course: Dessert
Servings: 18 Servings
Author: Linda Nortje
Ingredients
DRY INGREDIENTS:
  • 1 1/2 cups Flour
  • 1/2 cup Cocoa Powder
  • 3/4 cup Caster Sugar
  • 1/2 cup Light Brown Sugar
  • 1 t Baking Powder
  • 1 t Baking Soda (Bicarbonate of Soda)
  • 1 t Salt
  • 1 t Ground Cinnamon
  • 1/2 t Allspice
ADD IN INGREDIENTS:
  • 1 1/2 cups Carrots peeled and finely grated
  • 1/2 cup Chocolate Chips
  • 1 cup Walnuts chopped
REMAINING INGREDIENTS:
  • 2 Eggs
  • 3/4 cup Vegetable Oil
  • 1/3 cup Milk
  • 1 t Vanilla Essence
TO FINISH:
  • Chocolate Frosting your favorite (I use Pillsbury’s Fudgy Chocolate)
  • Candy Decorations optional
Instructions
  1. Pre-heat the oven to 180 deg C (350 deg F) – line muffin pans with 18 paper cupcake liners or spray with cooking oil
  2. Sift together the Flour, Cocoa, Sugars, Baking Powder, Bicarbonate of Soda, Salt, Cinnamon and Allspice in a large mixing bowl

  3. Stir in the Carrots, Chocolate Chips and Walnuts
  4. In a separate bowl, beat together the Eggs, Oil, Milk and Vanilla – add to the Flour/Carrot mixture and stir until just combined – divide the batter between the 18 prepared liners/muffin holes
  5. Bake 20 – 22 minutes or until the tops are springy when you touch them – remove from the oven, let stand 2 minutes and transfer to a cooling rack to cool completely
  6. Pipe or spread with the Frosting and decorate as you wish

Moist and so chocolatey !

LINDA

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Recipe Rating




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Janette Fuschi

Tuesday 24th of March 2015

Just when I thought carrot cake couldn't get any better, these are amazing.

Patricia Conte

Tuesday 24th of March 2015

What a great idea! I love how you included chocolate into carrot cake -- double whammy of goodness!

Peter Block

Tuesday 24th of March 2015

These look so good and chocolate. The carrot is really cute.

Catherine

Tuesday 24th of March 2015

Dear Linda, These sound wonderful..chocolate carrot cakes are a marvelous idea. I have to try this. xo, Catherine

Dori Shelton

Tuesday 24th of March 2015

They look delicious!!!

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