Shugary Sweets · by Aimee Shugarman★ 5.0 (3)
Carrot Cake Cupcakes
NUTRITION · PER SERVING37M COOK
CAL 21%·PRO 8%
CARBS 46G43% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER36G TOTAL SUGAR
FAT 27G56% OF CAL
8G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and tender carrot cake cupcakes with warm spices like cinnamon, ginger, and nutmeg, topped with cream cheese frosting. Perfect for potlucks or weekday treats.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 26- 2 cups granulated sugar
- 1 ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 4 large eggs
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ginger
- ¼ teaspoon ground cloves
- ½ teaspoon nutmeg
- 2 teaspoons ground cinnamon
- 3 cups grated carrots (or finely shredded)
- 1 cup chopped pecans
- ½ cup unsalted butter (softened)
- 2 packages cream cheese, softened (8 ounce each )
- 1 Tablespoon vanilla extract
- 4 ½ cups powdered sugar
At a glance
PER SERVING · TIME 37M
CAL 21%·PRO 8%
CARBS 46G43% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER36G TOTAL SUGAR
FAT 27G56% OF CAL
8G SAT19G 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
- 15m
- Cook
- 22m
- Sodium
- 192mg
- Total sugar
- 36g
- Added sugar
- ≥35g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 131mg
- Calcium
- 36mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 192MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.