Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (73)
Carrot Cake Cupcakes
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 5%
CARBS 23G50% OF CAL
2G FIBER0G ADDED0G INTRINSIC6G OTHER15G TOTAL SUGAR
FAT 9G47% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist carrot cake cupcakes studded with walnuts and raisins, topped with cream cheese frosting. Tender, flavorful, and perfect for celebrations.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 1 1/3 cups all-purpose flour (*measured correctly)
- 1 cup granulated sugar
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves (optional)
- 1/2 tsp fine sea salt
- 2/3 cup vegetable oil or extra light olive oil
- 3 large eggs (room temperature)
- 1/2 cup applesauce
- 1 1/2 cups finely grated and peeled carrots (from 2 medium carrots)
- 1 cup pecans or walnuts (finely chopped, optional)
- 1/2 cup golden raisins (or regular raisins, optional)
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 5%
CARBS 23G50% OF CAL
2G FIBER0G ADDED0G INTRINSIC6G OTHER15G TOTAL SUGAR
FAT 9G47% OF CAL
1G SAT8G 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
- 10m
- Cook
- 20m
- Sodium
- 192mg
- Total sugar
- 15g
- Added sugar
- ≥11g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 111mg
- Calcium
- 15mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 192MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.