Carrot Chocolate Cupcakes

Friday, 05 March 2010 16:25

These cupcakes are so yummy – you would never know the recipe contains one pound of shredded carrots!  Enjoy!

1 lb. carrots, peeled & sliced
6 T. canola oil
1/3 c. low-fat buttermilk
2c. all-purpose flour
½ t. salt
1 ¾ c. sugar
3 large eggs
2 t. baking soda
1 oz. semi-sweet chocolate, finely chopped
3 T. powdered sugar

1. Preheat oven to 350 degrees. 
Place carrots in a food processor, process until finely minced.
2. Combine carrots, sugar, oil, buttermilk and eggs in a large bowl.
3. Whisk together flour, soda and salt.
4. Add flour mixture to carrot mixture, stir until smooth.  Stir in chocolate.
5. Spoon batter into 22 muffin cups lined with paper liners sprayed with cooking spray.
6. Bake 22 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in plan10 minutes on a wire rack, and remove from pan.
8. Cool completely on wire rack.
9. Dust the cupcakes with powdered sugar.

Makes 22 servings.

Nutritional Information per cupcake:  155 calories, 4g fat, 29mg cholesterol, 226mg sodium, 29g carbohydrate, 1g fiber, 2.5g protein,
Source:  Cooking Light magazine, August 2003.