Preppy Kitchen · by John Kanell★ 4.9 (243)
Carrot Cake Cupcakes Recipe
NUTRITION · PER SERVING40M COOK
CAL 32%·PRO 17%
CARBS 88G56% OF CAL
2G FIBER76G SUGAR11G OTHER
FAT 31G44% OF CAL
10G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist cupcakes studded with shredded carrots and warm spices like cinnamon and ginger, topped with tangy cream cheese frosting. A quick and easy treat.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 1¼ cups all-purpose flour ((150g))
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¾ cup vegetable oil ((180 ml))
- ½ cup granulated sugar ((100g))
- ⅓ cup packed light brown sugar ((67g))
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts ((60g))
- 2 cups grated carrots ((about ½ pound of carrots/225g))
- 1 (8-ounce/226g) block cream cheese (room temperature )
- ½ cup unsalted butter (softened (113g))
- 1 pinch salt
- 6 cups powdered sugar ((720g))
At a glance
PER SERVING · TIME 40M
CAL 32%·PRO 17%
CARBS 88G56% OF CAL
2G FIBER76G SUGAR11G OTHER
FAT 31G44% OF CAL
10G SAT21G 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
- 20m
- Cook
- 20m
- Sodium
- 328mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 151mg
- Calcium
- 41mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 328MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.