Carrot Cake Cupcakes (Ina Garten)
- Number of Servings: 24
Ingredients
1 3/4 cups sugar1/2 cups vegetable oil, plus 2T3/4 cups applesauce1 teaspoon pure vanilla extract3 extra-large eggs2 cups all-purpose flour2 teaspoons ground cinnamon2 teaspoons baking soda1 1/2 teaspoons kosher salt3 cups grated carrots (less than 1 pound)1 cup raisins
1. Preheat the oven to 350 degrees F.
2. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
3. Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.
4. For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
5. When the cupcakes are cool, frost them generously and serve.
Number of Servings: 24
Recipe submitted by SparkPeople user CHARMCITYGIRL.
2. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
3. Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.
4. For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
5. When the cupcakes are cool, frost them generously and serve.
Number of Servings: 24
Recipe submitted by SparkPeople user CHARMCITYGIRL.
Nutritional Info Amount Per Serving
- Calories: 184.0
- Total Fat: 6.4 g
- Cholesterol: 26.6 mg
- Sodium: 268.9 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 1.1 g
- Protein: 2.2 g
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