Carrot Cake cupcakes

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Nutritional Info
  • Servings Per Recipe: 60
  • 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

View full nutritional breakdown of Carrot Cake cupcakes calories by ingredient


Introduction

This recipe makes alot! You can chill any extra batter in an airtight container for up to 2 wk. This cake freezes very well also so if you want to bake it all off you can freeze the extra.
Servings: 60 reg. cupcakes-3/4 full
I use it for cupcakes. They freeze well and last a long time when sealed properly. This recipe makes 1 half sheet carrot cake, 4 -9" rounds, or several cupcakes (60?) This recipe makes alot! You can chill any extra batter in an airtight container for up to 2 wk. This cake freezes very well also so if you want to bake it all off you can freeze the extra.
Servings: 60 reg. cupcakes-3/4 full
I use it for cupcakes. They freeze well and last a long time when sealed properly. This recipe makes 1 half sheet carrot cake, 4 -9" rounds, or several cupcakes (60?)
Number of Servings: 60

Ingredients

    5 c flour
    4 t. baking soda
    1 T. salt (yes, tablespoon)
    1 T. Cinnamon

    3 1/2 c. sugar
    1 3/4 c. canola oil
    6 eggs

    1 1/4 lbs shredded carrots
    1 (1lb 4 oz.) can crushed pineapple, drained

Directions

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.