Carrot Cake Cupcakes
Nutritional Info
- Servings Per Recipe: 11
- 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
View full nutritional breakdown of Carrot Cake Cupcakes calories by ingredient
Introduction
Made using pulp from carrot juiced in juicer Made using pulp from carrot juiced in juicerNumber of Servings: 11
Ingredients
-
3/4 cup whole wheat flour
1/2 cup all purpose flour
1 tsp baking soda
1/4 tsp pink himalayan salt
1/2 tsp cinnamon
1/4 tsp nutmeg
dash clove
1/4 cup sunflower oil
3/4 cup firmly packed brown sugar
2 large eggs
1/2 cup natural unsweetened apple sauce
1/2 tsp vanilla extract
1 1/2 cup shredded carrot (about 2 carrots)
Directions
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.