Monday, 22 July 2013

Carrot Cupcakes with Frozen Chocolate Yogurt Topping

I was in mood for some cheese cake, but thinking of the calories ended up making a slightly healthier cake. So here is my Carrot Cake with Chocolate Frozen Yogurt Topping recipe.

This is a vegetarian recipe and cooked in a microwave. It can't get simpler & healthier than this.


For the cupcake
  • 1 Cup-All Purpose Flour (I used ¾ Cup All Purpose Flour and ¼ Cup Whole Wheat Flour..I tried to add some healthy ingredients)
  • ½ Cup-Grated Carrot(Though I felt you can use about ¾ Cup)
  • ¾ Cup- Yogurt
  • ¼ Cup-Oil
  • 2-3 tsp-  Milk
  • ½ Cup- Sugar
  • ½ tsp- Vanilla essence
  • ½ tsp- Baking Powder
  • ½ tsp – Baking Soda
  • Handful chopped Walnuts
Heart Shaped Carrot Cupcakes
  • Whisk Yogurt, Oil, Sugar, Milk together in a bowl until the sugar dissolves.
  • Add vanilla essence to the mixture. Stir.
  • Fold the grated carrot into the mix.
  • Add flour, Baking powder, Baking soda.
  • Mix in the chopped walnuts into the mixture.
  • Pour into cupcake moulds and microwave for about 4-5 minutes at highest temperature.
Frozen Chocolate Yogurt

  • ½  Cup- Milk
  • 1 ½ Cup- Hung Curd
  • ½ Cup-Sugar
  • 150 gm Chocolate
  • ½ tsp- Vanilla essence
Frozen Chocolate Yogurt
  • Mix Milk, Sugar and Yogurt until sugar dissolves.
  • Melt Chocolate (You can melt it using a double boiler, or just microwave it about 2-3 mins.(I added 2-3 tbsp of milk to help it melt faster))
  • Add melted chocolate to the mixture. Whisk the mixture.
  • Refrigerate for 1 hour.
  • Whisk it again and put it in the freezer for 30 mins.
  • Whisk again and freeze again.
Your chocolate frozen yogurt is ready. You can have it as it is or drizzle it over the carrot cupcake like I did. 

This was a guest post by Tripti Jain, a sweet,often confused engineer, who likes baking and taking pictures of the food before gulping them down..:P

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