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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.
5
from 1 vote
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Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
12
servings
Calories:
281
kcal
Ingredients
▢
1⅓
cup
All Purpose Flour
(160 grams)
▢
1
tsp
Baking Soda
▢
1
tsp
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
tsp
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
Serving:
1
servings
|
Calories:
281
kcal
|
Carbohydrates:
27
g
|
Protein:
4
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
0.1
g
|
Cholesterol:
27
mg
|
Sodium:
114
mg
|
Potassium:
121
mg
|
Fiber:
2
g
|
Sugar:
14
g
|
Vitamin A:
2718
IU
|
Vitamin C:
4
mg
|
Calcium:
18
mg
|
Iron:
1
mg
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