Directions:
- Preheat oven to 350°.
- Place carrots in a food processor; process until finely minced.
- Combine carrots, sugar, oil, buttermilk, and eggs in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, soda, and salt, stirring with a whisk. Add flour mixture to carrot mixture; stir until smooth. Stir in chocolate.
- Spoon batter into 22 muffin cups lined with paper liners. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Dust the cupcakes with powdered sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.67 Kcal (681 kJ) | ||
| Calories from fat | 55.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.19g | 10% | |
|---|---|---|---|
| Cholesterol | 25.66mg | 9% | |
| Sodium | 225.23mg | 9% | |
| Potassium | 162.06mg | 3% | |
| Total Carbs | 24.83g | 8% | |
| Sugars | 13.51g | 54% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 2.69g | 5% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 20mg | 2% | |
| Amount Per 100 g | |||
| Calories | 258.66 Kcal (1083 kJ) | ||
| Calories from fat | 88.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.84g | 10% | |
|---|---|---|---|
| Cholesterol | 40.8mg | 9% | |
| Sodium | 358.14mg | 9% | |
| Potassium | 257.69mg | 3% | |
| Total Carbs | 39.49g | 8% | |
| Sugars | 21.49g | 54% | |
| Dietary Fiber | 1.65g | 4% | |
| Protein | 4.28g | 5% | |
| Vitamin C | 2.1mg | 2% | |
| Vitamin A | 0.3mg | 7% | |
| Iron | 0.5mg | 2% | |
| Calcium | 31.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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