Carrot Cupcakes | Carrot Cupcakes Recipe
Carrot Cupcakes Recipe with step by step pictures. Soft and moist carrot cupcakes made with oil, flour and grated carrots which is then decorated with cream cheese frosting.
Ingredients
- 1⅓ cup All Purpose Flour (160 grams)
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ cup Nuts I used Almonds, Cashews & Pista ( chopped)
- 1½ cup Carrots grated
- ½ cup Pineapple pureed
- ¾ cup Sugar (150 grams)
- 2 Eggs
- ¾ cup Oil (180 ml)
- 2 teaspoon Vanilla Extract
Instructions
- Take flour, baking soda, cinnamon powder, nuts and carrots in a bowl. Mix well and set aside.
- Take oil, sugar, vanilla in a bowl and mix well so the sugar melts.
- Add in pineapple puree and mix well.
- Add in eggs and beat till it is mixed
- Add in the flour carrot mix and fold well.
- Line muffin tray with cupcake cases. use a icecream scoop to fill the cupcake cases.
- Bake this for 25 to 30 mins, insert a toothpick to see whether the cake is done, if the toothpick comes out clean then it is done..
- Remove it from oven, allow it to cool completely,
- Once it is cooled, frost it with cream cheese frosting..
Nutrition
Nutrition Facts
Carrot Cupcakes | Carrot Cupcakes Recipe
Serving Size
1 servings
Amount per Serving
Calories
281
% Daily Value*
Fat
18
g
28
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Cholesterol
27
mg
9
%
Sodium
114
mg
5
%
Potassium
121
mg
3
%
Carbohydrates
27
g
9
%
Fiber
2
g
8
%
Sugar
14
g
16
%
Protein
4
g
8
%
Vitamin A
2718
IU
54
%
Vitamin C
4
mg
5
%
Calcium
18
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.