Carrot Spice Cupcakes
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per cupcake: about | - |
| cal | 176 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 23 g |
| fibre | 1 g |
| chol | 31 mg |
| sodium | 127 mg |
| potassium | 129 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 7 |
| vit A | 16 |
| folate | 13 |
Moist and pleasantly spiced, these cupcakes are like mini carrot cakes. If you prefer, you can omit the nuts.
Ingredients
- 2 eggs
- 1/2 cup packed brown sugar
- 1/4 cup vegetable oil
- 1/4 tsp vanilla
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup shredded carrots
- 1/2 cup sweetened shredded coconut
- 1/3 cup raisins
- 1/4 cup chopped walnuts
Preparation
In large bowl, beat eggs with brown sugar until light; beat in vegetable oil and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt ; pour over dry ingredients and stir just until moistened. Stir in carrots, coconut, raisins and walnuts. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
In separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt ; pour over dry ingredients and stir just until moistened. Stir in carrots, coconut, raisins and walnuts. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
Source : Canadian Living Magazine: May 2009
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