This Healthy Chocolate Carrot Cake Cupcake Recipe is amazing. They are dense and delicious and sneakingly good for you. These chocolate carrot cake cupcakes can be made gluten free, sugar free, dairy free or vegan with minor ingredient changes.
Who doesn’t love chocolate?! or Carrot Cake… Seriously?
In the spirit of thoughtfully eating. I have been trying to eat relatively clean, but I am only human so some days (most days more like it) I want all the bad things at the same time. so lately I have been craving cake and chocolate and cheese and carbs in any way shape or form. It has been a rough week needless to say. I channeled some of that energy to try and create a healthier choice to kill my cravings. Mind you, I did use some white flour and white sugar in this Chocolate Carrot Cake Cupcake recipe. but these could easily be replace with whatever choice fit your lifestyle.
These Chocolate Carrot Cake Cupcakes are super delicious and packed with flavor and bursting with chocolate.The texture is so soft and moist that they could be the best of both worlds, perfect for dessert yet healthy enough to eat for breakfast.
Chocolate Carrot Cake Cupcakes
- 1 cup All Purpose Flour
- 1 cup Whole Wheat Flour
- 1/2 cup Cocoa
- 1 tbsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1/2 tsp nutmeg
- 3 Eggs
- 1/2 cup sugar
- 10 Packets of Stevia
- 1/2 cup Applesauce unsweetened
- 3 tbsp Olive Oil
- 3/4 cup Milk
- 2 tsp Vanilla
- 2 cups Carrot Grated
- 1 cup Crushed Pineapple
- 1/2 cup Chocolate Chips
Pre heat oven to 350F . Spray muffin tins with non stick spray and liners.
In a medium bowl, whisk together flours, cocoa, baking soda, salt, cinnamon and nutmeg.
With an electric mixer, beat together eggs, sugar, stevia, oil, applesauce, milk and vanilla. Slowly add flour mixture, beating on low speed until well blended.
Stir in carrots, pineapple, and chocolate chips.
Pour a couple tablespoons into each muffin liners.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on wire racks in pans before turning out of pans to cool completely
While cupcakes cook, make the frosting. Beat cream cheese and butter with an electric mixer on high speed until light and fluffy.
Mix in vanilla until smooth. Add 2 cups of powdered sugar and mix well. Gradually mix in last 2 cups of powdered sugar until frosting reaches desired consistency.
When cupcakes are completely cool. Pour frosting into a piping bag swirl the top of each cupcake. or use a spatula to frost the tops of them
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