Food Faith Fitness · by Bryan Zarpentine★ 5.0 (1)
Carrot Cake Cupcakes
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 5%
CARBS 23G43% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER14G TOTAL SUGAR
FAT 13G55% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced carrot cake cupcakes with warm cinnamon and nutmeg, topped with cream cheese frosting. Moist and flavorful, they're a classic dessert favorite.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cups vegetable oil
- 2 large eggs (room temperature)
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons milk
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 5%
CARBS 23G43% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER14G TOTAL SUGAR
FAT 13G55% OF CAL
2G SAT11G 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
- 170mg
- Total sugar
- 14g
- Added sugar
- ≥14g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 92mg
- Calcium
- 18mg
- Iron
- 0.57mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 170MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.