Carrot Cake Cupcakes
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Carlsbad Cravings · by Jen★ 5.0 (4)

Carrot Cake Cupcakes

NUTRITION · PER SERVING—
CAL 22%·PRO 15%
CARBS 63G56% OF CAL
2G FIBER0G ADDED0G INTRINSIC8G OTHER53G TOTAL SUGAR
FAT 21G42% OF CAL
8G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft, moist carrot cake cupcakes loaded with warm spices, pineapple, pecans, and topped with tangy cream cheese frosting. Tender and addictive.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 13
  • 1 cup all-purpose flour
  • 1/2 cup pecans, finely chopped (I use my food processor), ((See options in notes))
  • 3/4 cups granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • 1/4 tsp EACH salt, allspice, nutmeg, ground ginger
  • 2 large eggs, at room temperature
  • 1/3 cup vegetable oil
  • 1/4 cup vanilla Greek yogurt ((regular or low-fat))
  • 1/4 cup crushed pineapple, (drained (packed in JUICE/not syrup))
  • 1/2 teaspoon lemon juice or white vinegar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups peeled and finely grated carrots ((4.75 oz.))
  • 1 8 oz. pkg. cream cheese, (room temperature)
  • 1/2 cup (8 TBS) unsalted butter, (room temperature)
  • 1/4 teaspoon salt
  • 4 cups powdered sugar, (sifted)
PREP
—
SODIUM
242MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.