Carrot Cake Cupcake Recipe | Yummly

Carrot Cake Cupcake

THE PEACH KITCHEN(1)
Peggy Taylor: "Made these exactly per recipe except I used large…" Read More
18Ingredients
55Minutes
460Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups carrots (finely shredded/grated)
  • 2/3 cup white sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup canola oil
  • 1/2 cup chopped walnuts (+ more for topping)
  • 1/2 cup butter (softened)
  • 8 ounces cream cheese (softened)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • carrots (candy, for garnish)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    460Calories
    Sodium10% DV250mg
    Fat46% DV30g
    Protein8% DV4g
    Carbs15% DV45g
    Fiber4% DV1g
    Calories460Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol70mg23%
    Sodium250mg10%
    Potassium140mg4%
    Protein4g8%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber1g4%
    Sugars34g68%
    Vitamin A70%
    Vitamin C2%
    Calcium6%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Peggy Taylor 10 days ago
    Made these exactly per recipe except I used large size cupcake tins and had to bake 25 minutes. I used a coarse grate for the carrots because it’s faster. Delicious! Made a dozen large cupcakes with plenty of frosting.

    Stop Wasting, Start Saving.

    Save time and money with a weekly meal plan – and get dinner on the table with ease.

    Get Started

    PlanShop