Chocolate carrot cupcakes


Ingredients to make 12:

  • 125g butter, softened to room temperature
  • 1/2 cup (125g) dark brown sugar
  • 2 free range eggs
  • 1 teaspoon vanilla extract
  • 1 cup (180g) wholemeal self raising flour
  • 1/2 cup (50g) cocoa
  • 150g carrot (about 3 small or 2 medium), grated



  1. Preheat oven to 180C (160C fan / 350F)
  2. Fill a muffin tray with cases
  3. Using an electric mixer, beat butter and sugar until pale an fluffy
  4. Beat in eggs, one a time
  5. Add vanilla
  6. Fold through flour and cocoa, then add carrots and mix through
  7. Divide into muffin cases
  8. Bakes 25 minutes

♥If you want to disguise the carrot, finely grate it in a food processor.

♥Could also pour into a slice pan and cut into squares.

♥Suitable for freezing.

K180, x





  1. Thank you for this fab recipe! Just made these with Miss 4 and she licked the bowl clean! Then when they were baked we had a ‘family’ tasting and Miss 2 (who usually thinks I’m trying to poison her with vegetables…) ate the whole thing and licked the plate so I’m calling that a win :) I chopped the carrots in the food processor and they basically disappeared which was perfect for our fussy eaters. Thanks again.

  2. Melinda Casey says:

    You rock Katie!! I have two teens who I’m always trying to sneak extra veges into…
    Chocolate cupcakes + hidden carrot = awesome!!!!

  3. Katie I’m of mixed Asian heritage..and where I come from cooking everything with coconut oil is staple! I bet these taste amazing…I will try it! Thanks…

  4. These are great- whole family loved them.

  5. i hid a grated zucchini in there too, yummo.

  6. My anti vege child loves them.

  7. Yum. I’m going to try these little beauties.

  8. These are AMAZING!!!! That is all.. 😀

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