Carrot Cake Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
3/4 cup whole wheat flour1/2 cup all purpose flour1 tsp baking soda1/4 tsp pink himalayan salt1/2 tsp cinnamon1/4 tsp nutmegdash clove1/4 cup sunflower oil3/4 cup firmly packed brown sugar2 large eggs1/2 cup natural unsweetened apple sauce1/2 tsp vanilla extract1 1/2 cup shredded carrot (about 2 carrots)
Preheat oven to 350°F. Line 12 muffin cups with paper liners.
In a small bowl, sift together both flours, the baking soda, salt and spices. In a larger mixing bowl, whisk together the oil, brown sugar and eggs, until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until just combined.
Divide the batter between the muffin cups and bake until a toothpick inserted in a cupcake comes out clean, 20-30 minutes. Transfer to a wire rack to cool completely.
Serving Size: 1 cupcake
Number of Servings: 11
Recipe submitted by SparkPeople user AJBELON.
In a small bowl, sift together both flours, the baking soda, salt and spices. In a larger mixing bowl, whisk together the oil, brown sugar and eggs, until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until just combined.
Divide the batter between the muffin cups and bake until a toothpick inserted in a cupcake comes out clean, 20-30 minutes. Transfer to a wire rack to cool completely.
Serving Size: 1 cupcake
Number of Servings: 11
Recipe submitted by SparkPeople user AJBELON.
Nutritional Info Amount Per Serving
- Calories: 171.1
- Total Fat: 6.1 g
- Cholesterol: 33.6 mg
- Sodium: 144.2 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 2.0 g
- Protein: 54.8 g
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