Yellow Bliss Road · by Kristin Maxwell★ 5.0 (3)
Carrot Cake Muffins
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 7%
CARBS 25G49% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER14G TOTAL SUGAR
FAT 10G45% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist, tender carrot cake muffins loaded with shredded carrots and raisins. Great for breakfast or an afternoon snack.
mainamericanbaked good🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on Yellow Bliss Road →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 ½ cups shredded carrots
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 eggs (slightly beaten)
- ½ cup vegetable oil
- ⅓ cup raisins
- ¼ cup chopped pecans (optional)
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 7%
CARBS 25G49% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER14G TOTAL SUGAR
FAT 10G45% OF CAL
2G SAT9G 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
- 10m
- Cook
- 15m
- Sodium
- 74mg
- Total sugar
- 14g
- Added sugar
- ≥10g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 159mg
- Calcium
- 24mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 74MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.