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Carrot Cupcakes with Cream Cheese Frosting
SALTY TOMATOES15Ingredients
40Minutes
990Calories
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Ingredients
US|METRIC
16 SERVINGS
- 12 oz. grated carrot
- 2 cups all-purpose flour
- 3 tsp. baking powder
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 cup pecans (or chopped wallnuts)
- 1/2 cup raisins (blonde)
- 1 cup dark brown sugar
- 1 cup sunflower oil
- 3 eggs
- 12 oz. cream cheese
- 45 oz. softened butter
- 2 oz. powdered sugar
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Directions
- Preheat the oven to 180C/350F and line a 12-hole muffin tin with paper cases.
- Mix all your dry and wet ingredients, except the carrots, separately until incorporated.
- Fold your dry mix into your wet mix with a spatula carefully.
NutritionView More
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990Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories990Calories from Fat840 |
% DAILY VALUE |
Total Fat93g143% |
Saturated Fat47g235% |
Trans Fat |
Cholesterol235mg78% |
Sodium730mg30% |
Potassium230mg7% |
Protein6g |
Calories from Fat840 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber2g8% |
Sugars21g |
Vitamin A120% |
Vitamin C2% |
Calcium15% |
Iron10% |
* 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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