Spend with Pennies · by Holly Nilsson★ 4.9 (27)
Carrot Cake Cupcakes
NUTRITION · PER SERVING38M COOK
CAL 10%·PRO 7%
CARBS 28G57% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER19G TOTAL SUGAR
FAT 8G38% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, moist carrot cake cupcakes loaded with pineapple, walnuts, and raisins. They're flavorful and fully hydrated, perfect for lunch boxes, parties, or a sweet afternoon treat.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 2 teaspoons apple cider vinegar
- ¾ cup whole milk
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 ¼ teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 ½ cups granulated sugar
- ½ cup coconut oil (room temperature)
- 3 large eggs (room temperature)
- ¼ cup unsweetened applesauce (room temperature)
- 1 teaspoon vanilla extract
- 2 cups shredded carrot
- 1 cup chopped walnuts
- 8 ounces crushed pineapple (drained, 1 can)
- 1 cup raisins (or flaked coconut)
At a glance
PER SERVING · TIME 38M
CAL 10%·PRO 7%
CARBS 28G57% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER19G TOTAL SUGAR
FAT 8G38% OF CAL
4G SAT4G 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
- 20m
- Cook
- 18m
- Sodium
- 149mg
- Total sugar
- 19g
- Added sugar
- ≥12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 175mg
- Calcium
- 28mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.