Try this Carrot Cupcakes with Ginger-Cream Cheese Icing recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full. Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.) Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing. Garnish with candied violets, if desired. Makes 12. Contributor: Bon App?tit April 1999 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000 Posted to MM-Recipes Digest V4 #16 by Otter922@aol.com on Jun 11, 1999
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Serving Size: 1 Serving (1722g) | ||
Recipe Makes: 1 | ||
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Calories: 4624 | ||
Calories from Fat: 1448 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 160.9g | 215 % | |
Saturated Fat 23.9g | 119 % | |
Monounsaturated Fat 88.2g | ||
Polyunsanturated Fat 38.5g | ||
Cholesterol 2115mg | 651 % | |
Sodium 2152.4mg | 74 % | |
Potassium 1978.7mg | 52 % | |
Total Carbohydrate 740g | 218 % | |
Dietary Fiber 14.8g | 59 % | |
Sugars, other 725.1g | ||
Protein 79.5g | 114 % | |
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: 4624
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