Carrot Cake Cupcakes
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Live Well Bake Often · by Danielle Rye★ 4.9 (31)

Carrot Cake Cupcakes

NUTRITION · PER SERVING55M COOK
CAL 17%·PRO 6%
CARBS 40G48% OF CAL
1G FIBER32G SUGAR6G OTHER
FAT 18G49% OF CAL
8G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist spiced carrot cake cupcakes topped with cream cheese frosting. Studded with walnuts and raisins for texture and flavor. Perfect for Easter or anytime throughout the year.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 14
  • 1 cup (125 grams) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ⅓ cup (80 ml) canola or vegetable oil (or melted coconut oil)
  • ¾ cup (150 grams) light or dark brown sugar (lightly packed)
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (65 grams) unsweetened applesauce (or plain Greek yogurt or sour cream)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150 grams) freshly grated carrots (lightly packed)
  • ⅓ cup (40 grams) chopped pecans or walnuts (optional)
  • ⅓ cup (55 grams) raisins (optional)
  • 1 (8-ounce) package brick-style cream cheese (softened)
  • ½ cup (115 grams) unsalted butter (softened)
  • 2 cups (240 grams) powdered sugar
PREP
35M
SODIUM
167MG
ESTIMATE
COMPLETE

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