These easy chocolate carrot cupcakes will give you moist a sweet carrot cake with white chocolate cream cheese icing. Decorate them with cute mini bunnies or carrots for extra must-eat deliciousness.

Delicious and easy Chocolate Carrot Cupcakes

It’s always a struggle to balance chocolate egg consumption with more healthy alternatives at Easter.  These delicious cupcakes will give them a hint of chocolate along with the goodness of carrots. Make the decorating easy by using bought treats such as tiny colourful easter eggs. If you have the time, make some miniature carrots for the top.

These are not just for children. Big kids would love them too.  I think an Easter Chocolate Carrot Cupcake would be perfect to go with my Sunday morning cappuccino.


Chocolate Carrot Cupcakes with White Chocolate Cream Cheese Icing

Makes 12 Cupcakes.

Preparation time: 15 minutes plus 25 minutes baking time

It’s the decoration that makes these Easter chocolate carrot cupcakes the bomb! The chocolate in the icing gives a lovely silky finish. You could leave it out if you wish and just use cream cheese icing.



  • 350 g Self-raising flour
  • 1 ½ tsp Baking powder
  • Pinch Sea salt
  • ½ tsp Ground cinnamon
  • 170 g Butter, melted and cooled
  • 200 g Dark brown sugar
  • Egg, large
  • 100 g Natural yoghurt
  • 350 g Carrots – approx three medium-sized ones, finely grated and steamed in the microwave for 2 minutes
  • 250 g Lindt Excellence Extra Creamy chocolate, chopped coarsely (vary the quantity according to taste)
  • 20 ml Brandy (optional)
  • 12 cupcake liners


  • 250 g Cream cheese
  • ½ Lemon – juice only
  • 6 or 7 Lindor balls, white, melted


  • 60 g Desiccated coconut shreds, toasted
  • 12 Lindt 10g Gold Bunny or your favourite Easter Lindt chocolates



1              Preheat the oven to 185°C. Line cupcake or muffin tray with liners.

2              In a large bowl, combine self-raising flour, baking powder, salt and ground cinnamon. Set aside.

3              In a separate bowl, combine the melted butter, brown sugar, egg and yoghurt. Mix in the grated carrot.

4              Gradually add the dry ingredients and mix until combined. Lastly, mix in the chocolate chunks.

5              Divide the mixture into a cupcake/muffin tray and bake for approximately 25 minutes or until a skewer comes out clean. Allow to cool fully.


Soften the cream cheese in the electric mixer with a paddle attachment.  Add lemon juice and mix until light and fluffy. Mix in the chocolate and whip further until light.

To assemble

Top the cooled cupcakes with a generous amount of icing and coat with toasted coconut, creating the look of a little nest. Decorate with the Lindt Gold Bunny or your favourite Easter treats.