chocolate + carrot cake cupcakes


happy easter weekend! it just isn't an easter celebration without a carrot based dessert, am i right? i think the easter bunny would agree too. this year, i am mixing things up a bit with a chocolate cupcake twist on the traditional easter carrot cake. both the cake & frosting feature hints of cocoa, so you get a chocolate bite in each layer. i don't know why chocolate carrot cake isn't more popular, it's so good! let's change that, okay? this recipe features bob's red mill's high quality unbleached white all purpose flour. however, bob's red mill produces so many different baking flours that you can easily substitue equal parts gluten free flour or a portion of whole wheat flour.

when it comes to hosting an easter brunch or potluck, cupcakes can be much easier to both prepare & serve, but this recipe can also be made into a layer cake, loaf cake or sheet cake if that is your preference. it is so versatile! i topped each cupcake with the cutest little fondant carrot. i made each fondant carrot by hand, pinching them into the shape of a cartoon style carrot & topping them with a green stem. i won't lie.. it was pretty time consuming to make each one, but totally worth it. have a lovely easter friends!



for the cupcakes

  • 1 cup vegetable oil
  • 2 cups bob's red mill's fine crystal cane sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup canned crushed pineapple, drained
  • 2 cups grated carrots, packed
  • 1/2 cup dutch process cocoa powder
  • 2 3/4 cups bob's red mill's all-purpose flour
  • 1 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon baking soda

for the frosting

  • 1 cup unsalted butter softened
  • 2 tablespoons cocoa powder
  • 4 cups powdered sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 8 ounces full fat cream cheese


for the cupcakes

  • preheat oven to 350 degrees. line two 12 tin cupcake pans & set aside until ready to use.
  • in a large mixing bowl whisk together the oil, sugar, eggs & vanilla until smooth.
  • stir in the pineapple, carrots & cocoa powder until the cocoa powder is well blended.
  • sift in the flour, salt, cinnamon, nutmeg & baking soda. stir until batter comes together & no clumps remain. be careful to not over mix!
  • divide mixture evenly amongst the prepared cupcake pans. bake for 18 to 22 minutes, or until the top bounces back to touch. remove from tins & let cool completely before frosting.

for the frosting

  • in the bowl of a standmixer fitted with the paddle attachment, add the butter & cocoa powder. beat for 60 seconds.
  • add the powdered sugar & vanilla extract. beat until light & fluffy, about 8 minutes. be sure to scrape down the side of the bowl one or two times.
  • add the cream cheese in chunks & beat until just incorporated, about 60 seconds.
  • transfer frosting to a piping bag fitted with a star tip. pipe frosting as desired & top with fondant carrots if desired.

this post was created in partnership with bob’s red mill!