Carrot Cake Cupcakes
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Well Plated · by Erin Clarke★ 4.8 (6)

Carrot Cake Cupcakes

NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 10%
CARBS 49G63% OF CAL
3G FIBER0G ADDED0G INTRINSIC11G OTHER35G TOTAL SUGAR
FAT 11G32% OF CAL
4G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist carrot cake cupcakes studded with pineapple, coconut, and walnuts, topped with cream cheese frosting. A classic indulgent treat.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 18
  • 1 3/4 cups all-purpose flour
  • 2/3 cup whole-wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 large egg (at room temperature)
  • 2 large egg whites (at room temperature)
  • 1 1/4 cups dark brown sugar, (lightly packed)
  • 1/4 cup canola oil
  • 3 cups shredded carrots ((about 2 large or 3 small-medium))
  • 1 cup crushed pineapple (drained)
  • 2/3 cup buttermilk
  • 3/4 cup walnuts or pecans (toasted and roughly chopped, plus additional for topping the cupcakes)
  • 3/4 cup shredded sweetened coconut (you will need 1 and 1/2 cups total if preparing coconut cream cheese frosting below)
  • 2/3 cup reduced fat cream cheese
  • 2 tablespoons unsalted butter (at room temperature)
  • 2 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon pure almond extract
PREP
15M
SODIUM
236MG
ESTIMATE
COMPLETE

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