Carrot Cupcakes

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 375.6
  • Total Fat: 19.0 g
  • Cholesterol: 45.8 mg
  • Sodium: 195.9 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.5 g

View full nutritional breakdown of Carrot Cupcakes calories by ingredient
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Number of Servings: 24


    2 1/2 cups white flour
    1 1/4 tsp baking powder
    1 tsp baking soda
    1 1/4 tsp ground cinnamon
    1/4 tsp ground cloves
    1 lb (approx 6 med) carrots, grated
    1 1/2 cups granulated sugar
    1/2 cup packed light brown sugar
    4 large eggs
    1 1/2 cups vegetable oil

    12 oz cream cheese softened
    1 tbsp vanilla extract
    4 cups powdered sugar


Preheat oven to 350 degrees F. Line 2 cupcake pans with paper liners. In a medium mixing bowl, combine the flour, baking powder, baking soda, salt and spices; whisk together and set aside.

Peel and grate carrots. Mix carrots into dry ingredients and toss to coat. Set aside.

Cream sugars and eggs until frothy. With mixer still on, slowly add in oil until well emulsified and light in color. Add in dry ingredients until thoroughly mixed.

Scoop mix evenly into prepared cupcake liners. Bake for 18-20 minutes or until toothpick comes out clean. Let cool in pan for 5 minutes and then transfer to wire rack.

To make frosting, beat cream cheese until smooth. Mix in vanilla scraping sides as needed. Gradually beat in powdered sugar until totally incorporated, increase speed and then beat until smooth. Frost cool cupcakes as desired.

Serving Size: makes 24 cupcakes

Number of Servings: 24

Recipe submitted by SparkPeople user LNZMANSFIELD.

TAGS:  Desserts |

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