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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 181.9
  • Total Fat: 8.2 g
  • Cholesterol: 8.9 mg
  • Sodium: 14.9 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.5 g

View full nutritional breakdown of Chipper Carrot Cupcakes calories by ingredient
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Chipper Carrot Cupcakes

Submitted by: JO_JO_BA
Chipper Carrot Cupcakes

Introduction

When I saw this recipe for zucchini cupcakes at Blake Bakes (http://www.blakebakes.com/2008/09/donna-b
akeschocolate-chip-zucchini-cupcakes/) I knew I would have to make it! A quick consultation with The Other Half proved it. But could it be done with carrots? I decided to find out and I began to tinker around. These aren't too sweet, but they're light in texture and you still definitely know that it's dessert!
When I saw this recipe for zucchini cupcakes at Blake Bakes (http://www.blakebakes.com/2008/09/donna-b
akeschocolate-chip-zucchini-cupcakes/) I knew I would have to make it! A quick consultation with The Other Half proved it. But could it be done with carrots? I decided to find out and I began to tinker around. These aren't too sweet, but they're light in texture and you still definitely know that it's dessert!

Number of Servings: 24

Ingredients

    2 1/2 tbsp ground flaxseed
    1/3 cup boiling water
    1 cup whole wheat flour
    2 cups flour
    1 tsp salt
    1 tsp baking soda
    1/2 tsp baking powder
    1 tbsp ground cinnamon
    1 egg
    2/3 cup white sugar
    1/2 cup brown sugar, packed
    2/3 cup canola oil
    1 1/2 tbsp vanilla
    3 cups grated carrot
    2/3 cup mini chocolate chips

Directions

Preheat oven to 350 F, and grease 24 muffin cups.
Mix together flaxseed and water, let stand 15 minutes.
Combine flours, salt, baking soda, baking powder and cinnamon. Set aside.
In a large mixing bowl, beat egg, flax mixture and sugars together.
Add oil, vanilla and carrots and blend well, scraping bowl occasionally.
Add 1/2 the flour mixture and mix on low speed.
Scrape down the bowl, and add the remaining flour.
Beat just until blended.
Fold in chocolate chips.
Fill prepared muffin cups 3/4 full.
Bake at 350 degrees for 20-22 minutes
Let sit on cooling racks for 5 minutes before removing cupcakes from pans.
Cool completely before frosting if desired.

Number of Servings: 24

Recipe submitted by SparkPeople user JO_JO_BA.






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