Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (2)
Carrot and Orange Cupcakes
NUTRITION · PER SERVING47M COOK
CAL 24%·PRO 10%
CARBS 52G43% OF CAL
2G FIBER0G ADDED0G INTRINSIC16G OTHER35G TOTAL SUGAR
FAT 30G56% OF CAL
19G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist carrot and orange cupcakes with warm spice and plump raisins, topped with zesty cream cheese frosting. A sophisticated take on carrot cake in individual servings.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 90 ml orange juice
- 113 g raisins
- 230 g plain/all-purpose flour ( (you can replace with whole wheat flour if preferred))
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 ½ tsp mixed spice (or pumpkin pie spice)
- 1/4 tsp salt
- 2 large eggs (mixed with a fork)
- 150 g light brown sugar
- 120 ml coconut oil ( (melted) or vegetable oil)
- Zest of 1 orange
- 1 tsp vanilla extract
- 195 g peeled and grated carrots ( (about 3 medium carrots))
- 195 g butter, softened
- 300 g cream cheese
- 150 g powdered/icing sugar, sifted
- Zest of 1 orange (chopped very finely (so it won’t clog up the piping bag))
- Slices of orange
At a glance
PER SERVING · TIME 47M
CAL 24%·PRO 10%
CARBS 52G43% OF CAL
2G FIBER0G ADDED0G INTRINSIC16G OTHER35G TOTAL SUGAR
FAT 30G56% OF CAL
19G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 22m
- Sodium
- 411mg
- Total sugar
- 35g
- Added sugar
- ≥24g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 228mg
- Calcium
- 63mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 411MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.