Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (20)
Carrot Cake Cupcakes
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 8%
CARBS 28G52% OF CAL
2G FIBER0G ADDED0G INTRINSIC11G OTHER15G TOTAL SUGAR
FAT 11G44% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist spiced cupcakes loaded with shredded carrots and walnuts. They can be served plain or topped with cream cheese frosting for a classic dessert.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1¾ cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ cup brown sugar
- ½ cup cane sugar
- ½ cup vegetable oil
- 2 large eggs
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (6½ ounces)
- Cream cheese frosting
- Crushed pecans or walnuts (optional, for topping)
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 8%
CARBS 28G52% OF CAL
2G FIBER0G ADDED0G INTRINSIC11G OTHER15G TOTAL SUGAR
FAT 11G44% OF CAL
2G SAT9G 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
- 20m
- Sodium
- 79mg
- Total sugar
- 15g
- Added sugar
- ≥14g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 135mg
- Calcium
- 31mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 79MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.