Carrot Cake Cupcakes with Cream Cheese Frosting
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Cooking Classy · by Jaclyn★ 4.9 (11)

Carrot Cake Cupcakes with Cream Cheese Frosting

NUTRITION · PER SERVING55M COOK
CAL 28%·PRO 11%
CARBS 72G51% OF CAL
4G FIBER0G ADDED0G INTRINSIC12G OTHER56G TOTAL SUGAR
FAT 30G48% OF CAL
11G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Individual cupcakes with moist carrot cake and tangy cream cheese frosting topped with chopped pecans. Warm spices with tender crumb and rich, creamy topping. A beloved dessert for celebrations or everyday indulgence.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 1/4 cups (178g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 1/2 cups (195g) finely shredded carrots (from about 4 medium carrots)
  • 2/3 cup (140g) granulated sugar
  • 1/3 cup (78g) packed light-brown sugar
  • 2 large eggs
  • 1/4 cup (64g) unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) vegetable oil
  • 3/4 cup (82g) chopped pecans
  • 1/2 cup (112g) unsalted butter, (nearly at room temperature)
  • 8 oz (226g) cream cheese, (nearly at room temperature)
  • 3 1/2 cups (412g) powdered sugar
  • 1/2 tsp vanilla extract
  • 50 g Marzipan ((about 1/4 cup))
  • Orange gel food coloring
  • Cocoa powder ((I used Dutch processed))
  • 12 small curly parsley stems
PREP
35M
SODIUM
195MG
ESTIMATE
COMPLETE

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