Frosted carrot and zucchini mini cup cakes

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 102.3
  • Total Fat: 7.4 g
  • Cholesterol: 7.7 mg
  • Sodium: 75.3 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.9 g

View full nutritional breakdown of Frosted carrot and zucchini mini cup cakes calories by ingredient
Report Inappropriate Recipe

Submitted by: TANYA_MARIEH

Number of Servings: 24


    For the muffins

    1 cup almond flour
    1/4 cup brown rice flour
    1/4 teaspoon fine sea salt
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    2 teaspoons ground cinnamon
    1/3 cup grape seed oil
    1/3 cup maple syrup
    1 large egg, room temperature
    1/3 cup grated carrots (from 1 medium peeled carrot)
    1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
    1/2 cup raisins

    For the frosting

    1 cup (about 8 ounces) whipped cream cheese, at room temperature
    1 1/2 tablespoons honey


1. Place an oven rack in the center of the oven. Preheat to 350 degrees F. Line 24 mini muffin cups with paper liners. Set aside.
2. In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids left over in the sieve to the bowl and mix in.
3. In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix well until combined. Mix in the carrot, zucchini, and raisins.
4. Using 2 small spoons, fill the muffin cups 3/4 full with the batter and bake for 15 minutes until light golden. Cool for 5 minutes. Transfer the muffins to a wire rack to cool, about 30 minutes.
5. Frosting: In a small bowl, mix together the cream cheese and honey until smooth. Spread the cooled muffins with frosting and serve

Serving Size: makes 24 mini cup cakes

Number of Servings: 24

Recipe submitted by SparkPeople user TANYA_MARIEH.

TAGS:  Desserts |

Rate This Recipe