Broma Bakery · by Sofi | Broma Bakery★ 5.0
Carrot Cake Muffins
NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 11%
CARBS 47G57% OF CAL
3G FIBER0G ADDED0G INTRINSIC13G OTHER31G TOTAL SUGAR
FAT 14G38% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist carrot cake muffins packed with warm spices, coconut, raisins, and shredded carrots. Perfect for a sweet breakfast or snack.
mainamericanbaked good🥧 baking dish⚡ microwave🔥 ovenvegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ½ cup Carlini Vegetable Oil
- 1 cup Bakers’ Corner Light Brown Sugar, packed
- 2 large eggs, room temperature
- ½ cup Simply Nature Organic Whole Milk Greek Yogurt Plain
- ½ cup milk
- 2 teaspoons Stonemill Pure Vanilla Extract
- 1 ½ cups shredded carrots
- 1/3 cup shredded coconut
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup raisins, optional
- 1 ⅓ cups powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
- ¼ cup walnuts, finely chopped
At a glance
PER SERVING · TIME 35M
CAL 16%·PRO 11%
CARBS 47G57% OF CAL
3G FIBER0G ADDED0G INTRINSIC13G OTHER31G TOTAL SUGAR
FAT 14G38% OF CAL
3G SAT11G 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
- 15m
- Cook
- 20m
- Sodium
- 209mg
- Total sugar
- 31g
- Added sugar
- ≥29g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 166mg
- Calcium
- 46mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 209MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.