Carrot Cake Cupcakes, UNFROSTED

Name: Carrot Cake Cupcakes, UNFROSTED Recipe
Yield: 12
Ingredients: *Flour white .66 cup (remove); Baking Soda .75 tsp (remove); Baking Powder .25 tsp (remove); Salt .25 tsp (remove); Granulated Sugar .66 cup (remove); *Canola Oil .33 cup (remove); Silk Soy Yogurt Plain 2.66 oz (remove); Carrots raw 1 cup grated (remove); Walnuts .25 cup ground (remove); Raisins .25 cup (not packed) (remove)

Number of Servings: 12

Ingredients

*Flour, white, .66 cup (remove)Baking Soda, .75 tsp (remove)Baking Powder, .25 tsp (remove)Salt, .25 tsp (remove)Granulated Sugar, .66 cup (remove)*Canola Oil, .33 cup (remove)Silk Soy Yogurt Plain, 2.66 oz (remove)Carrots, raw, 1 cup, grated (remove)Walnuts, .25 cup, ground (remove)Raisins, .25 cup (not packed) (remove)

Directions

12 cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user SUNFLOWERHORN.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 148.4
Total Fat: 7.3 g
Cholesterol: 0.0 mg
Sodium: 144.9 mg
Total Carbs: 20.4 g
Dietary Fiber: 0.7 g
Protein: 1.3 g

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