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16Ingredients
60Minutes
390Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 cup pecans
- 1/2 cup all-purpose flour (spooned and leveled)
- 1 tsp. ground cinnamon
- 1/2 tsp. table salt (or fine sea salt)
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. ground nutmeg
- 1 cup dark brown sugar (packed)
- 1/2 cup canola oil
- 1 large egg
- 3/4 lb. carrots (coarsely grated, about 2 cups)
- 8 oz. cream cheese (at room temperature)
- 4 Tbsp. unsalted butter (at room temperature)
- 1/2 tsp. pure vanilla extract
- 1 pinch table salt (or fine sea salt)
- 1/2 cup confectioners’ sugar
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol50mg17% |
Sodium260mg11% |
Potassium210mg6% |
Protein4g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber2g8% |
Sugars25g |
Vitamin A100% |
Vitamin C4% |
Calcium8% |
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.
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Reviews(4)
Klym 3 years ago
The cupcakes were great though my icing was a little bit more slack like a glaze than a proper icing. it may have been the cream cheese I used
WannabeCook 4 years ago
Flavor was okay, but the batter was more like a dough, which made the cake more like a biscuit. I’m not sure what I might have done wrong, as I followed the recipe exactly. Very disappointing.
Elzeth van der Westhuizen 6 years ago
These cupcakes turned out pretty well! I was a little skeptical, because some reviews about them weren’t so good. I would put less sugar in, they are quite sweet, but otherwise it was decent soft carrot cupcake.