• Cooking Time: 20-22
  • Servings: 24-30 cupcakes
  • Preparation Time: 10-15


I have an unnatural dislike for big carrots. The kind you see Bugs Bunny eating. They smell funny, taste funny...and they always manage to LOOK grotesque.


Someone gave us a big bag of those creeps [???], and I realized that I had to destroy them. The decision: bake them.

[Okay, but carrots go in carrot cake, and I haven't any crème cheese or nuts.

And muv's allergic to pineapple juice.]

I discovered a recipe on Recipezaar for a chocolate carrot cake.


So I now have a [modified] recipe for an amazing carrot-killing cake.

And trust me, it's good. =^.~=


  • * 1.5 cups sifted all-purpose flour
  • * 2/3 cup unsweetened cocoa powder [I used Ghirardelli, and I loved it. But chocolate's kind of forgiving, so you can splurge or scrimp on Baker's, Askinosie, etc.]
  • * 1.5 teaspoons baking powder
  • * 3 teaspoons cinnamon
  • * 1.5 teaspoon baking soda
  • * 1 teaspoon nutmeg [Completely optional, but it's better if you do.]
  • * 3 room temperature eggs
  • * 3/4 cup packed brown sugar*
  • * 3/4 cup granulated sugar*
  • [See the asterisks? They mean: I used 1.25 cups of honey, but you can use sugar. Honey's better. And I ran out of honey halfway through and used syrup...but it still tasted lovely]
  • *2/3 cup unsalted butter
  • * 2 teaspoons vanilla. [Use whatever you have: imitation, extract pure...I'm thoroughly sick of people preaching about the evils of "fake" vanilla.]
  • * Finely grated zest of 1 lemon. [That's the yellow peel. DO NOT get the white pith, 'cause it's grossly bitter]
  • * 3/4 cup buttermilk, room temperature
  • * 1.5 cups grated carrots. [I finely grated them so I wouldn't see big old strips of orange in my cupcakes.]


  • Preheat oven to 350 F.
  • Put on "Shake It" by Metro Station [I dislike their other songs with a passion] and "AntiqueHighHeelRedDollShoes" by Rasputina. Not at the same time. :)
  • Melt chocolate in a double boiler then set aside to cool. In bowl combine flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a separate bowl beat eggs then add honey and beat until fluffeh.
  • Add butter to eggs and beat well then stir in vanilla and lemon zest.
  • Add your chocolate and mix it up.
  • Stir in buttermilk, then dry ingredients just until combined; then stir in grated carrots.
  • Pour batter into cupcake liners.
  • Bake for 20-22 minutes or until toothpick comes out clean. Let cool before taking out of pans then cool completely and frost. Inhale the spicysweet air.

Categories: Cupcakes 

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