Frank the Crab's Chocolicious Carrot Cakes

Chocolate carrot cupcakes

Makes 12 cupcakes
These cupcakes are not too sweet and have a hint of cinnamon and chocolate that offers up a tasty treat. Enjoy them on their own or use the yogurt icing before serving for a creamy topping that will hold a few sprinkles that kids and adults will enjoy.

Preparation Details

  • Preparation time: 20 minutes
  • Bake time: 25 minutes

Ingredients

  • 175 mL (3/4 cup) each all purpose flour and whole wheat flour
  • 125 mL (1/2 cup) natural wheat bran
  • 125 mL (1/2 cup) packed brown sugar
  • 75 mL (1/3 cup) unsweetened cocoa powder
  • 5 mL (1 tsp) baking powder
  • 2 mL (1/2 tsp) baking soda
  • 2 mL (1/2 tsp) ground cinnamon
  • 3 egg whites
  • 175 mL (3/4 cup) plain 1% MF yogurt
  • 125 mL (1/2 cup)1% MF milk
  • 60 mL (1/4 cup) canola oil
  • 5 mL (1 tsp) vanilla
  • 375 mL (1 1/2 cups) grated carrot
  • Yogurt Icing:
  • 500 mL (2 cups) 1% M.F. Greek-style, plain natural yogurt
  • 45 mL (3 tbsp) icing sugar
  • 2 mL (1/2 tsp) vanilla

Directions

  1. In large bowl, whisk together all purpose and whole wheat flours, bran, sugar, cocoa powder, baking powder and soda and cinnamon.
  2. In another bowl, whisk egg whites until frothy and whisk in yogurt, milk, oil and vanilla. Pour over flour mixture and stir a few times. Add carrot and stir until well combined.
  3. Scoop batter into 12 paper lined or greased muffin tins. Bake in 180 C (350 F) oven for about 25 minutes or until cake tester inserted in centre comes out clean. Let cool completely before using icing.
  4. Icing:
  5. Scrape yogurt into cheesecloth or coffee filter lined fine mesh sieve and place over bowl.
  6. Cover and refrigerate for at least 6 hours or up to overnight.
  7. Drain liquid and scrape drained yogurt into bowl.
  8. Whisk in sugar and vanilla and spread onto cupcakes.

Nutritional Information per Serving

  • Serving: (1 cupcake)
  • Calories: 198
  • Protein: 7 g
  • Total fat: 6 g
  • Saturated fat: 1 g
  • Cholesterol: 3 mg
  • Carbohydrates: 32 g
  • Fibre: 3.3 g
  • Sugars: 15 g
  • Sodium: 141 mg
  • Potassium: 334 mg

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Chocolate carrot cupcakes