Cupcakes from the Primrose Bakery
Preheat the oven to 160C fan. Line a baking tray.
Finely grate the carrots and drain off any liquid.
In a large mixing bowl beat the eggs and sugar together for several minutes, then add the oil, vanilla and orange zest and beat well.
Sift the flour, bicarbonate of soda and cinnamon into a separate bowl, then gradually add these ingredients to the egg mix, beating well after each addition. Pour this mixture onto the carrots, and incorporate until well mixed.
Spoon into bun cases, filling to about 2/3 full. Bake for 20-25 minutes, until dark brown, spongey and a skewer comes out clean. Remove from the oven and allow to cool in the cases for about 10 minutes before moving to a cooling tray.
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 598 | ||
Calories from Fat: 514 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.1g | 76 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 33.3g | ||
Polyunsanturated Fat 16.6g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 141mg | 5 % | |
Potassium 103.2mg | 3 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 20.5g | ||
Protein 1.9g | 3 % | |
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: 598
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