Preheat the oven to 350 degrees F.
Prepare cupcake pan by either oiling and flouring it, or lining with cupcake wrappers.
In a large bowl, blend the oil and sugars until you reach a light and fluffy consistency, about two minutes. Add in the eggs one at a time, as well as the vanilla. Set aside.
In a small bowl, stir together the dry ingredients: flour, baking soda, baking powder, cinnamon, and nutmeg. After you’ve mixed these together, add the dry mixture slowly to the oil-sugar mixture, and alternating the dry mixture with handfuls of the carrots.
Then, scrape the batter out of the bowl into the prepared cupcake pan.
Pop into the oven to bake for about 18 minutes, or until a toothpick inserted in the center comes out clean. Cool your cupcakes.
In a small bowl, blend together cream cheese, butter, powdered sugar, and vanilla.
Once cupcakes are completely cooled, frost and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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.
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