Recipe :: Chocolate Carrot and Beet Cupcakes (or Muffins)

Feb 11, 2011 by

You got a better idea for beets?
I want to hear it.

We got our first farm-fresh CSA box from Irv and Shelly Fresh Picks this week, and were overwhelmed by the gorgeous, fragrant bounty.  There was still dirt on some of them!  And the box came with a helpful sheet detailing where each vegetable came from, and recipe suggestions as well.  Since I had no better idea for how to cook beets, or any actual idea about what beets are at all, I went with the recipe suggestion and used the fresh carrots and beets included in the box to make these cupcakes.  

A quick scouring of the internet confirmed what I suspected–you can add chocolate to anything and it will be better.  Somewhere in my googling, I also ran across the recipe for Maple Frosting, which makes the perfect topper.

These cupcakes are hearty and homey–the perfect thing to make if your girlfriend Danielle is over drinking red wine and catching up.  They are dark and dense and full of flavor, not dainty at all.  The exact dessert for a cold February night.

Chocolate Carrot and Beet Cupcake Recipe
  • 1.5 cups fresh carrots, grated (roughly 2 large carrots)
  • 1.5 cups fresh beets, roasted and sliced thinly (roughly 1.5  whole beets)
  • 2 cups sugar
  • 2 cups flour
  • 1 1/3 cups vegetable oil
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • ½ cup dark cocoa powder
  • 1 ½ tsp salt
  • 1 tsp ground ginger
  • 1 cup raisins
  • 2 teaspoon baking soda
  • 3 eggs
  • optional: 1 cup chopped walnuts, with extra for topping 
  • Preheat oven to 400˚; wrap beets in aluminum foil and roast for 45 minutes until they are tender.
  • Grate carrots (I used a cheese grater) and slice beets.
  • Beat sugar, vegetable oil, and vanilla extract with an electric mixer until combined.  Add 3 eggs, one at a time.
  • In a separate bowl, sift flour, cinnamon, baking soda, cocoa, ginger, and salt. 
  • Slowly add half the dry ingredients to the wet.
  • To the rest of the dry ingredients, add your carrots, beets, raisins, and chopped walnuts (if using).  Mix into the wet batter until just combined.  You won’t be able to use the electric mixer any more at this point.
  • Add the rest of the dry ingredients and mix well.  
  • Line muffin cups with liners or grease well with butter.
  • Fill the cups ¾ full and bake for 10 minutes, then reduce the heat to 350 and bake for another 15 minutes.  Keep an eye on them in the home stretch, as they burn easily.  They’ll be done when a toothpick inserted into the center comes out clean.

Ice cupcakes with maple frosting, throw on a few more walnuts, and enjoy!
Or skip the icing, and these make wonderful muffins.

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  1. Rose Forever

    This is so perfect! I love all the ingredients especially the chocolate. But your cupcake makes it unique because of the beet and the carrot. I think I should try it to know what it really tastes.

  2. Melanie Schoenhut

    That is such a great idea with those beets.I better harvest some beets to make some cupcakes. Thanks for the recipe.

  3. Alicia Cleaver

    I know you posted this over 10 years ago, but… like you I scoured the Internet to find a recipe, and yours seemed closest to what I wanted to make: I need to use up my beets and carrots. The muffins turned out absolutely delicious! Thank you! I will definitely share with my friends and family, giving you credit 🙂
    Slight modifications: I put 2 heaping cups of raw grated carrots and beets, used sunflower oil and sunflower seeds (no raisins because I didn’t have any), added 1/2 cup of chocolate chips, and I used baking powder instead of baking soda (by mistake).
    And they turned out just yummy!
    Question: have you tried to freeze them after cooling? If so, do they turn out as good after thawed?


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