Elise's Carrot Cake Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 c Sugar1/2 c Canola Oil1/4 c Applesauce, unsweetened2 lg Eggs1/2 c All purpose flour1/2 c Whole wheat flour1 tsp Baking Soda1 tsp Baking Powder1/2 tsp Salt1/2 tsp Ground Cinnamon1/2 tsp Ground Nutmeg1.5 c Grated Carrot1/3 c Chopped Almonds, toasted1/3 c Raisins
Preheat oven to 325 F. Prep muffin tins with muffin cups, then oil cups w nonstick spray.
Using a mixer, blend oil, sugar and applesauce until combined. Add eggs one at a time, and blend completely before adding the next. Sift dry ingredients into wet mixture and stir in with wooden spoon just until combined. Toast the almonds in a nonstick pan over medium heat until just turning golden brown. Keep a careful eye on them! They can burn in just a few seconds. As soon as their color starts to change and you can smell the nuts toasting, take them off the heat and put them on a plate to cool. Fold Carrots, Raisins and cooled Nuts into batter.
Use a 1/3 c measure to fill the cupcake cups about 2/3rds full.
Bake for 25 minutes or until toothpick comes out clean from the center of a cupcake, and cake is golden brown.
Serving Size: Makes about 15 cupcakes of about 1/3 c batter each
Using a mixer, blend oil, sugar and applesauce until combined. Add eggs one at a time, and blend completely before adding the next. Sift dry ingredients into wet mixture and stir in with wooden spoon just until combined. Toast the almonds in a nonstick pan over medium heat until just turning golden brown. Keep a careful eye on them! They can burn in just a few seconds. As soon as their color starts to change and you can smell the nuts toasting, take them off the heat and put them on a plate to cool. Fold Carrots, Raisins and cooled Nuts into batter.
Use a 1/3 c measure to fill the cupcake cups about 2/3rds full.
Bake for 25 minutes or until toothpick comes out clean from the center of a cupcake, and cake is golden brown.
Serving Size: Makes about 15 cupcakes of about 1/3 c batter each
Nutritional Info Amount Per Serving
- Calories: 182.5
- Total Fat: 9.2 g
- Cholesterol: 24.7 mg
- Sodium: 211.4 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 1.4 g
- Protein: 2.5 g
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