Try this Carrot Cake Cupcakes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350. In a medium bowl, sift together the flours, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
With an electric mixer, beat brown sugar and canola oil for 5 minutes. Add eggs, one at a time. Stir in yogurt, carrots, and raisins. Mix in the flour mixture until just combined.
Spoon batter into paper-lined muffin tins. Bake for 20 minutes or until toothpick comes out clean. Let cool completely on a wire rack.
Using an electric mixer, whip cream cheese and sugar. Spread over each cupcake. Top with walnuts, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (106g) | ||
Recipe Makes: 20 Servings | ||
|
||
Calories: 356 | ||
Calories from Fat: 220 (62%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 24.4g | 33 % | |
Saturated Fat 12.9g | 64 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 94.5mg | 29 % | |
Sodium 225.9mg | 8 % | |
Potassium 223mg | 6 % | |
Total Carbohydrate 31.7g | 9 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 29.2g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 356
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.