Carrot Cake cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
5 c flour4 t. baking soda1 T. salt (yes, tablespoon)1 T. Cinnamon3 1/2 c. sugar1 3/4 c. canola oil6 eggs1 1/4 lbs shredded carrots1 (1lb 4 oz.) can crushed pineapple, drained
Mix dry ingredients together. Set aside. Cream together the sugar, oil and eggs. Add dry ingredients to wet mixture. Add carrots and pineapple last. Fold together thoroughly and pour batter into pans and bake at 350 degrees farenheit for following times:
Cakes- 9" 40 minutes, 10" and 1/2 sheet 1 hr.
cupcakes-20-25 minutes. or until toothpick inserted in cake comes out clean. cool on wire rack and frost with any cream cheese frosting that you want.
Number of Servings: 60
Recipe submitted by SparkPeople user TERESAWAYMIRE.
Cakes- 9" 40 minutes, 10" and 1/2 sheet 1 hr.
cupcakes-20-25 minutes. or until toothpick inserted in cake comes out clean. cool on wire rack and frost with any cream cheese frosting that you want.
Number of Servings: 60
Recipe submitted by SparkPeople user TERESAWAYMIRE.
Nutritional Info Amount Per Serving
- Calories: 146.0
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 244.7 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 0.7 g
- Protein: 1.1 g
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