Carrot-Chocolate Cupcakes

Because there is no frosting on these cupcakes, they're great for freezing: Store them (without the powdered sugar) in a heavy-duty zip-top plastic bag. To thaw, wrap each cupcake in a paper towel and microwave at MEDIUM for 15 to 25 seconds. Or if you have more time, let them sit at room temperature until thawed. Dust with powdered sugar, if desired.


22 servings (serving size: 1 cupcake)

Recipe from

Cooking Light

Nutritional Information

Calories 155
Caloriesfromfat 21 %
Fat 3.6 g
Satfat 1 g
Monofat 1.5 g
Polyfat 0.7 g
Protein 2.5 g
Carbohydrate 28.8 g
Fiber 1 g
Cholesterol 29 mg
Iron 0.7 mg
Sodium 226 mg
Calcium 15 mg


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


Preheat oven to 350°.

Place carrots in a food processor; process until finely minced.

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.

Spoon batter into 22 muffin cups lined with paper liners. Bake at 350° 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.