A Pinch of Healthy · by Marjorie @APinchOfHealthy★ 5.0 (1)
Carrot Cake Cupcakes
NUTRITION · PER SERVING127M COOK
CAL 19%·PRO 7%
CARBS 44G48% OF CAL
2G FIBER34G ADDED1G INTRINSIC7G OTHER35G TOTAL SUGAR
FAT 21G51% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist carrot cake cupcakes topped with tangy cream cheese frosting and studded with chopped walnuts. Spiced with cinnamon and perfect for holidays or any celebration.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on A Pinch of Healthy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 cups sugar
- 4 eggs
- 1 1/4 cups oil ((I used avocado, but canola works too))
- 1 teaspoon pure vanilla extract
- 3 cups grated carrots
- 1 package cream cheese, softened ((8 ounce package))
- 1 stick butter, softened
- 1 pound confectioners' sugar (powdered sugar)
- 1/2 cup chopped walnuts (pecans also make a great substitute)
At a glance
PER SERVING · TIME 127M
CAL 19%·PRO 7%
CARBS 44G48% OF CAL
2G FIBER34G ADDED1G INTRINSIC7G OTHER35G TOTAL SUGAR
FAT 21G51% OF CAL
6G SAT15G 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
- 17m
- Cook
- 20m
- Sodium
- 284mg
- Total sugar
- 35g
- Added sugar
- 34g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 123mg
- Calcium
- 28mg
- Iron
- 0.67mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 17M
- SODIUM
- 284MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.