Divas Can Cook · by Monique Kilgore @DivasCanCook★ 4.5 (35)
Moist Carrot Cake Cupcakes
NUTRITION · PER SERVING37M COOK
CAL 13%·PRO 6%
CARBS 30G47% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER21G TOTAL SUGAR
FAT 15G51% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist and fluffy carrot cake cupcakes with warm spice flavors, topped with cream cheese frosting and pecans. Perfect for celebrations or dessert occasions.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Divas Can Cook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon clove
- 1/4 teaspoon ginger
- 1/4 nutmeg
- 1 cup white sugar
- 1/2 cup light brown sugar
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup carrot puree (1 cup carrots pureed with 1/4 cup water)
- 1 cup finely grated carrots (use the smallest side of grater)
- 1 cup regular shredded carrots (use larger shred side of grater)
- Cream Cheese Frosting & pecan pieces
At a glance
PER SERVING · TIME 37M
CAL 13%·PRO 6%
CARBS 30G47% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER21G TOTAL SUGAR
FAT 15G51% OF CAL
2G SAT12G 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
- 22m
- Sodium
- 135mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 128mg
- Calcium
- 31mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 135MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.