Carrot Spice Cupcakes Carrot Spice Cupcakes

Carrot Spice Cupcakes with Cream Cheese Icing 150 Image by: Carrot Spice Cupcakes with Cream Cheese Icing 150 Author: Canadian Living

Moist and pleasantly spiced, these cupcakes are like mini carrot cakes. If you prefer, you can omit the nuts.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: May 2009

Ingredients

  • 2 eggs
  • 1/2 cup packed brown sugar
  • 1/4 cup vegetable oil
  • 1/4 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup shredded carrots
  • 1/2 cup sweetened shredded coconut
  • 1/3 cup raisin
  • 1/4 cup chopped walnuts

Method

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.

Nutritional facts Per cupcake: about

  • Sodium 127 mg
  • Protein 3 g
  • Calories 176.0
  • Total fat 9 g
  • Potassium 129 mg
  • Cholesterol 31 mg
  • Saturated fat 2 g
  • Total carbohydrate 23 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Carrot Spice Cupcakes

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