Carrot Cake Cupcakes Recipe

Looking for an easy Carrot Cake cupcakes recipe? Learn how to make Carrot Cake cupcakes using healthy ingredients.


Submitted by mlhbarker

Makes 16 servings



Carrot Cake made best with pulp from juicing carrots.

Recipe Ingredients for Carrot Cake cupcakes

1 1/3 cups whole wheat Flour
1/2 tsp Salt
1 1/3 tsp Baking Powder
1 1/3 tsp Baking Soda
1 1/3 tsp Cinnamon
1/2 tsp Ginger
1 cup Splenda
1 cup Applesauce
3 eggs
2 cups Shredded Carrots

Recipe Directions for Carrot Cake cupcakes

  1. Oven temp 300 degrees.

  2. Bake approx 15-18 min for cupcakes.

  3. Combine the first six ingredients and set aside.

  4. Cream together the Splenda, oil, and eggs.

  5. Add the dry ingredients to the wet mixture and stir well.

  6. Fold in two cups of shredded carrots.

  7. Pour into cupcake non-stick pan, sprayed with cooking spray, and bake until cakes test done.

Categories

Vegetables, Dessert

Nutrition Facts
Serving Size 60.9g
Amount Per Serving
Calories
123
Calories from Fat
9
% Daily Value*
Total Fat
1.0g
2%
Saturated Fat
0.3g
1%
Trans Fat
0.0g
Cholesterol
35mg
12%
Sodium
200mg
8%
Potassium
122mg
3%
Total Carbohydrates
23.4g
8%
Dietary Fiber
1.0g
4%
Sugars
14.3g
Protein
2.3g
Vitamin A 47% Vitamin C 2%
Calcium 3% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • Very high in vitamin A
  •   Bad points
  • Very high in sugar
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