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Carrot Cake Cupcakes with Cream Cheese Frosting and Marzipan Carrots
CYNTHIAWOODMAN13Ingredients
105Minutes
200Calories
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Description
Carrot cake cupcakes with cream cheese frosting and marzipan carrots
Ingredients
US|METRIC
24 SERVINGS
- 2 cups gluten-free baking mix (Jeanne's, or all purpose flour)
- 1 tsp. baking soda
- 1 tsp. canela
- 1/2 tsp. salt
- 2 cups sugar
- 3 eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 2 tsp. vanilla
- 3/4 cup crushed pineapple (well drained)
- 2 cups carrots (medium grated)
- 1 cup grated coconut (finely, I used sweetened)
- 1 cup chopped walnuts
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Directions
- Place flour mixture, baking soda, cinnamon and salt in a bowl and mix with a wire whisk.
- Beat sugar, eggs buttermilk, oil and vanilla into the flour mixture. Fold in carrots, pineapple, coconut and walnuts to the batter.
- Here are the directions for the layer cake. Grease and flour a 10" springform pan. Add batter to the pan. Place on a cookie sheet in a preheated 250 degree F. oven for about 1 hour and 15 minutes, or until golden brown and a toothpick inserted comes out clean. Let cool completely on a wire rack before removing from pan. Then slice cake horizontally to make 2 layers, rather than baking two thinner layers. (Note* I made 24 cupcakes, using about ¼ cup batter for each cupcake liner. I baked them at the same, lower temperature, of 250 F. for 60 minutes.)
NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat3g15% |
Trans Fat0g |
Cholesterol25mg8% |
Sodium125mg5% |
Potassium100mg3% |
Protein2g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber1g4% |
Sugars19g |
Vitamin A30% |
Vitamin C6% |
Calcium4% |
Iron2% |
* 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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