• 3 carrots
  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 cups flour
  • 1 teaspoon baking powder
  • 100 grams Nutella
  • 1 can condensed milk
  • 35 grams cocoa powder
  • 10 grams butter
  • sugar paste


  1. For the cupcakes, preheat oven to 190°C (approximately 375°F).
  2. Peel and grate carrots and set aside.
  3. In a bowl, place eggs, sugar, oil and grated carrots.
  4. Mix until batter forms small bubbles.
  5. In another bowl, mix flour and baking powder and add gradually to carrot mixture.
  6. Line the wells of a muffin tin with paper liners.
  7. Fill each well with batter to about 2/3 capacity.
  8. Place a teaspoon of nutella in the middle of each cupcake.
  9. Stir gently with a toothpick to mix nutella with batter.
  10. Bake in preheated oven for 20 minutes.
  11. For the icing, mix condensed milk, cocoa powder and butter in a pan and bring to a boil.
  12. Simmer for 15 minutes, stirring constantly.
  13. Let cool completely.
  14. Spread icing over tops of cooled cupcakes.
  15. Decorate with sugar paste as desired.
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