Half Baked Harvest · by Tieghan Gerard★ 4.9 (74)
Carrot Cake Cupcakes
NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 10%
CARBS 51G42% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER40G TOTAL SUGAR
FAT 31G58% OF CAL
19G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist carrot cake cupcakes with cream cheese frosting, lightened with Greek yogurt. Perfect for spring and special occasions, they combine warm spices with tangy frosting.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup melted coconut oil
- 3/4 cup brown sugar
- 1/3 cup plain Greek yogurt
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/3 cups grated carrots
- 1 1/3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 8 ounces cream cheese
- 2 sticks salted butter, at room temperature
- 3 cups powdered sugar
- 1/4 cup warm milk
At a glance
PER SERVING · TIME 60M
CAL 24%·PRO 10%
CARBS 51G42% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER40G TOTAL SUGAR
FAT 31G58% OF CAL
19G SAT12G 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
- 30m
- Cook
- 30m
- Sodium
- 427mg
- Total sugar
- 40g
- Added sugar
- ≥38g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 157mg
- Calcium
- 59mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 427MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.