Sugar Spun Run · by Sam Merritt★ 5.0 (729)
Carrot Cake Cupcakes
NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 6%
CARBS 52G51% OF CAL
2G FIBER41G SUGAR9G OTHER
FAT 21G47% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist and fluffy carrot cake cupcakes studded with walnuts and topped with cream cheese frosting. They're perfect for Easter or spring celebrations, and sure to shine on any dessert table.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Sugar Spun Run →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cups avocado, vegetable, or canola oil
- 2 large eggs (room temperature)
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons milk
- 1 ½ cups grated carrots
- ½ cup chopped walnuts or pecans, optional
- 1 batch Cream Cheese Frosting
At a glance
PER SERVING · TIME 45M
CAL 20%·PRO 6%
CARBS 52G51% OF CAL
2G FIBER41G SUGAR9G OTHER
FAT 21G47% OF CAL
4G SAT18G 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
- 270mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 121mg
- Calcium
- 22mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 270MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.