Carrots and chocolate? Yes please! This combination of flavors is delicious and what’s a better way to try it out than with carrot cake cupcakes with chocolate glaze. These cupcakes are healthy and make great snacks on the go. Lately cupcakes have been a little underrated, especially with summer rolling around the corner and people are trying to get a little healthier. This version isn’t loaded with refined sugars, instead it includes honey which is a fantastic healthy alternative to sugar. I like to call it edible liquid gold since it’s full of anti-bacterial properties that help fight cancer, increase athletic performance, and can actually fight off colds.
If you are looking for a easy take-to-work or school snack, these cupcakes are just perfect. Toss them into ziplock bags in the freezer and just take them out a few hours or the night before you need them. Now enough blabbing, let’s get baking!
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Healthy Carrot Cake Cupcakes with Chocolate Glaze
Ingredients:
To Make Cupcakes
- 1.5 cups whole wheat flour
- 1.5 tsp baking powder
- ½ tbsp. cinnamon
- ½ tsp baking soda
- 1 tsp vanilla extract
- Pinch of salt
- ½ tsp nutmeg
- ½ cup raisins
- 1 cup plain yogurt
- 2 cups grated carrots
- 1.2 cup honey
- 2 eggs at room temp
- 1/3 cup coconut oil (or you can use plain vegetable oil)
To Make Chocolate Glaze
- A few squares of baking chocolate
- Little bit of vegetable oil
Instructions:
- Preheat oven to 430 F and line cupcake pan with cupcake cups. In a large bowl, combine the dry ingredients: flour, baking powder, baking soda, pinch of salt, cinnamon, and nutmeg.
- Peel and grate carrots and then in a separate small bowl toss raisins with 1 tsp of flour. Combine carrots and raisins to dry flour mixture from step 1.
- In a separate bowl, combine oil, honey, and then beat in eggs, yogurt, and vanilla extract. Combine with carrot and flour mixture and mix well until everything is incorporated. Pour batter evenly into cupcake cups and bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from oven and transfer to a wire rack to cool completely. To make chocolate glaze, melt a few squares of baking chocolate with a little bit of vegetable oil in a saucepan. Pour over cupcakes and voila!
