Carrot Cake Cupcakes
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Chelsea's Messy Apron · by Chelsea Lords★ 4.9 (17)

Carrot Cake Cupcakes

NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 15%
CARBS 62G54% OF CAL
1G FIBER0G ADDED0G INTRINSIC13G OTHER49G TOTAL SUGAR
FAT 23G45% OF CAL
9G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Individual carrot cake cupcakes with warm spices, topped with cinnamon cream cheese frosting and candied pecans. Moist, aromatic, and richly spiced. A classic celebration dessert.

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

Nutrition & ingredients

Ingredients

serves 12
  • 1-1/3 cups flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2/3 cup light brown sugar (packed)
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup applesauce (unsweetened)
  • 3/4 teaspoon vanilla bean paste (or 1/2 tablespoon vanilla extract)
  • 1/2 cup vegetable oil (or canola oil)
  • 1-1/2 cups grated carrot (see note 1)
  • 1/2 cup unsalted butter (room temperature)
  • 1 (8-ounce) package cream cheese (room temperature, do not use low fat)
  • 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups powdered sugar
  • 1/2 cup finely chopped pecans (optional)
PREP
40M
SODIUM
234MG
ESTIMATE
COMPLETE

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