Simply Carrot Cake Cupcakes
View original ↗
Sally's Baking Addiction · by Sally★ 4.9

Simply Carrot Cake Cupcakes

NUTRITION · PER SERVING120M COOK
CAL 23%·PRO 8%
CARBS 60G52% OF CAL
2G FIBER10G OTHER48G TOTAL SUGAR
FAT 24G47% OF CAL
10G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Individual carrot cake cupcakes with cream cheese frosting and optional white chocolate carrot toppers. Spiced, moist, and slightly sweet—a classic cake in cupcake form.

dessertamericanbaked goodvegetarian
View the full recipe on Sally's Baking Addiction →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (200g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) unsweetened applesauce, sour cream, or plain yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (200g) peeled, shredded, and coarsely chopped carrots* (about 3 large carrots)
  • optional add-in: 3/4 cup chopped walnuts or pecans; raisins
  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 1/8 teaspoon salt
  • optional garnish: white chocolate carrot topper (see Notes) and/or finely chopped walnuts or pecans
PREP
15M
SODIUM
269MG
ESTIMATE
COMPLETE

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