Note: The original recipe calls for 2/3 cup vegetable oil and 1/4 cup orange juice. What I did was kind of complicated/weird but it worked for me. I reduced the vegetable oil to 1/3 cup, and added in some extra juice to result in using 3/4 cup + 2 tbsp juice. Leave it as it was in the original recipe if you don't mind the amount of oil.
Preheat the oven to 375F. Lightly grease a 12-cup muffin tin, or line it with papers.
In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and wheat germ. In a separate bowl, beat together the eggs, oil, vanilla, and juice. Add to the flour mixture, and stir until evenly moistened. Stir in the dried apricots. Divide the batter among the prepared pans.
Bake for 25 to 28 minutes, until nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (2022g) | ||
Recipe Makes: 1 | ||
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Calories: 4810 | ||
Calories from Fat: 2184 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 242.7g | 324 % | |
Saturated Fat 95.4g | 477 % | |
Monounsaturated Fat 72.7g | ||
Polyunsanturated Fat 51.1g | ||
Cholesterol 3172.5mg | 976 % | |
Sodium 3827.9mg | 132 % | |
Potassium 6383.6mg | 168 % | |
Total Carbohydrate 545.8g | 161 % | |
Dietary Fiber 86.6g | 346 % | |
Sugars, other 459.3g | ||
Protein 167.9g | 240 % | |
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: 4810
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