Carrot Cupcakes
- Number of Servings: 9
Ingredients
1 ¼ cup All Purpose Flour1 Tbsp of All Purpose Flour½ cup of Sugar¼ cup of Brown Sugar1 tsp of Baking Soda2 tsp of Cinnamon½ tsp of Salt¼ tsp of Nutmeg¾ cup of Vegetable Oil2 Eggs1 Tbsp of Vanilla Extract1 tsp of Grated Orange Zest or 2tsp Orange Juice1 ½ cups of Shredded CarrotsCream cheese frosting (not included in nutritional info)
1. Preheat your oven to 350 degrees.
2. Spray a 9-inch square baking pan with non stick cooking spray. Lay the bottom with parchment paper and set aside.
3. In a bowl toss together the carrots, raisins and the 1 Tbsp of flour until all of the carrots and raisins are coated with the flour.
4. In a large bowl mix together all of the ingredients until well combined. Add the carrots and raisins and mix until they are well incorporated through the batter.
5. Pour the batter into the prepared baking pan and bake for about 30 minutes or until when a toothpick inserted in the center comes out clean.
6. When the cake is ready, let it cool in the pan for a few minutes but then take it out and let it cool completely on a wire rack. Top with cream cheese frosting.
2. Spray a 9-inch square baking pan with non stick cooking spray. Lay the bottom with parchment paper and set aside.
3. In a bowl toss together the carrots, raisins and the 1 Tbsp of flour until all of the carrots and raisins are coated with the flour.
4. In a large bowl mix together all of the ingredients until well combined. Add the carrots and raisins and mix until they are well incorporated through the batter.
5. Pour the batter into the prepared baking pan and bake for about 30 minutes or until when a toothpick inserted in the center comes out clean.
6. When the cake is ready, let it cool in the pan for a few minutes but then take it out and let it cool completely on a wire rack. Top with cream cheese frosting.
Nutritional Info Amount Per Serving
- Calories: 318.7
- Total Fat: 19.5 g
- Cholesterol: 41.1 mg
- Sodium: 300.3 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 1.3 g
- Protein: 3.4 g
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