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Carrot Patch Cupcakes

Carrot Patch Cupcakes really look like fresh carrots bursting out of the ground! These are the perfect spring dessert or a fun recipe for Easter.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: easter cupcakes, easter desserts, easter treats
Servings: 12 servings
Calories: 289kcal
Author: Jill



  • 1 1/2 cups of flour
  • 1/2 cup of cocoa
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 cup of sugar
  • 1/2 cup of brown sugar
  • 2 eggs
  • 1/2 cup of Vegetable oil
  • 1 Tablespoon of Vanilla
  • 1 cup of half n half

To Decorate:

  • 1 Chocolate frosting- decorating bag - frosting tip.
  • 1 package of White Chocolate Almond Bark
  • 12 large Strawberries
  • Neon orange gel food coloring
  • Chocolate Graham cracker crumbs
  • Milk
  • Chocolate Graham cracker crumbs



  • Line a 12 count muffin tin or pan with cupcake liners.
  • In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt, until well blended.
  • In another bowl, whisk the eggs until they're a lemon color, the add the sugar, brown sugar, vegetable oil, vanilla and half n half, and whisk until well blended, and smooth.
  • Pour half of the wet ingredients into the dry ingredients, and stir just until mixed.
  • Add the remainder of the ingredients, and stir until mixed, but do not over stir the batter. The batter will thin, and not real thick.
  • Spoon the batter into the cupcake liners, and fill about 3/4 of the way.
  • Bake at 350 for 18 - 22 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven to a wire rack, and cool completely.
  • While cupcakes are cooling, wash 12 large strawberries, and lay them on paper towels to dry.
  • Melt 4 squares of White chocolate almond bark in the Microwave, at 10 second intervals, until the white chocolate is melted completely.
  • Stir in the orange food coloring gel until it resembles the color of a carrot. If it gets a little thick, just add a few (2 - 6) drops of milk, and microwave for about 5 seconds, and stir, and it should thin.
  • Dip the strawberries in the orange colored white chocolate, and spoon over any areas needed.
  • Set on Parchment paper, and place in the refrigerator to harden.
  • When cupcakes are cool, frost with chocolate frosting, and then spoon chocolate crumbs over cupcakes.
  • Place a strawberry in the top center of each cupcake, and press them gently into the frosting and chocolate crumbs.
  • Place cupcakes in a cupcake container, and refrigerate until time to serve.


Calories: 289kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 121mg | Potassium: 174mg | Fiber: 2g | Sugar: 27g | Vitamin A: 112IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 2mg