SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 74
  • Amount Per Serving
  • Calories: 61.2
  • Total Fat: 3.2 g
  • Cholesterol: 6.6 mg
  • Sodium: 20.3 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.3 g

View full nutritional breakdown of Carrot Pupcakes calories by ingredient
Report Inappropriate Recipe

Carrot Pupcakes

Submitted by: MARAHAB

Introduction

I made these for KC's first birthday and they were a hit with humans and canines alike! This makes a dense, tasty low sugar muffin. I made these for KC's first birthday and they were a hit with humans and canines alike! This makes a dense, tasty low sugar muffin.
Number of Servings: 74

Ingredients

    For muffins (pupcakes);
    Baby Carrots, raw, 247 grams
    Apples, fresh, 1 medium
    Walnuts, 1 cup, chopped
    Egg, fresh, 2 large
    Honey, .5 cup
    Cinnamon, ground, 1 tsp
    Baking Powder, 1 tsp
    Whole Wheat Flour, 2.5 cup
    Water, tap, .5 cup
    Canola Oil, .5 cup
    For icing, *Optional, but included in calorie count:
    Low fat cream cheese, 1 cup
    Honey, .5 cup
    Vanilla Extract, 1 tsp Cinnamon, ground, 1 tsp

Directions

Preheat oven to 350. Spray mini muffin tins, or you can make regular sized muffins.
Chop carrots, apple, and nuts in food processor or by hand.
Beat eggs until thick, beat in honey and oil.
Mix in flour and baking powder alternately with water.
Put into 74 mini muffin cups or about 24 regular muffin cups.
Bake mini muffins about 25 min. and regular muffins for about 35. Check to see if they are done by inserting toothpick and if its clean coming out, they're done.

Serving Size: Makes 60 mini "pup" cakes/

Number of Servings: 74

Recipe submitted by SparkPeople user MARAHAB.






Great Stories from around the Web


Rate This Recipe