Carrot Cake Cupcakes
View original ↗
Little Sunny Kitchen · by Diana

Carrot Cake Cupcakes

NUTRITION · PER SERVING50M COOK
CAL 25%·PRO 10%
CARBS 60G47% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER48G TOTAL SUGAR
FAT 29G52% OF CAL
9G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft, moist cupcakes with shredded carrots, warm spices, and walnuts, topped with cream cheese frosting. A classic carrot cake in cupcake form.

dessertamericanbaked goodvegetarian
View the full recipe on Little Sunny Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1 ¼ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup neutral oil (such as canola, avocado, or vegetable oil )
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • ¼ cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 cups shredded carrots (lightly packed )
  • ½ cup chopped walnuts
  • 8 ounces cream cheese (softened to room temperature )
  • ½ cup unsalted butter (softened to room temperature )
  • 3 ½ cups powdered sugar
  • ½ teaspoon pure vanilla extract
  • 1 to 2 tablespoons heavy cream
  • 2 tablespoons finely chopped walnuts (optional )
PREP
30M
SODIUM
247MG
ESTIMATE
COMPLETE

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