Carrot Cake Cupcakes with Cream Cheese Frosting
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RecipeTin Eats · by Nagi | RecipeTin Eats★ 5.0 (76)

Carrot Cake Cupcakes with Cream Cheese Frosting

NUTRITION · PER SERVING45M COOK
CAL 24%·PRO 11%
CARBS 66G55% OF CAL
3G FIBER0G ADDED0G INTRINSIC10G OTHER53G TOTAL SUGAR
FAT 23G43% OF CAL
9G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist carrot cake cupcakes spiced with cinnamon and topped with cream cheese frosting. The vegetables make these tender and keep them fresh.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 440g / 14 oz (1 can) crushed pineapple in juice (, drained but RESERVE juice (Note 1))
  • 1/2 cup milk (, at room temperature (full fat best, low fat ok))
  • 1/2 tsp white vinegar (or lemon juice or other clear vinegar, (Note 2))
  • 2 large eggs (, at room temperature)
  • 1 cup brown sugar ((loosely packed))
  • 1/3 cup vegetable oil ((or canola))
  • 1 1/3 cups flour (, plain / all-purpose)
  • 1 1/4 tsp baking soda ((aka bicarb soda, Note 3) (NOT BAKING POWDER!))
  • 1/4 tsp salt
  • 1 1/4 tsp cinnamon powder
  • 1 1/3 cups shredded carrot (, 1 medium carrot peeled (Note 4))
  • 2 tbsp coconut (, shredded or desiccated (unsweetened))
  • 1/3 cup walnuts or pecans (, roughly chopped (ie. measure after chopping))
  • 180g / 6oz cream cheese (, at room temperature (Note 5))
  • 90g / 6 tbsp unsalted butter (, softened (17°C/62°F))
  • 3 1/2 cups soft icing sugar / powdered sugar (, sifted (Note 6))
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1/4 cup walnuts or pecans (, moderately finely chopped)
PREP
30M
SODIUM
290MG
ESTIMATE
COMPLETE

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