Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Carrot Cake Cupcakes Recipe
May 30, 2012 @ 10:45 AM
Posted by
Daily Value: 13%
Servings: 12
Posted by
Nutrition
Cal/Serving: 259Daily Value: 13%
Servings: 12
| Fat | 7g | 10% |
| Saturated | 4g | 19% |
| Carbs | 49g | 16% |
| Fiber | 3g | 11% |
| Sugars | 36g | 0% |
| Protein | 3g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 250mg | 10% |
| Calcium | 65mg | 6% |
| Magnesium | 22mg | 6% |
| Potassium | 138mg | 4% |
| Iron | 1mg | 5% |
| Zinc | 1mg | 4% |
| Vitamin A | 1115IU | 22% |
| Vitamin C | 7mg | 11% |
| Thiamin (B1) | 0mg | 4% |
| Riboflavin (B2) | 0mg | 8% |
| Niacin (B3) | 1mg | 5% |
| Vitamin B6 | 0mg | 2% |
| Folic Acid (B9) | 8µg | 2% |
| Vitamin B12 | 0µg | 1% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 2µg | 2% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
Pairs Well With
Exclusive from The Daily Meal
There are plenty of ways to gussy up a burger. But to make one that's as mouthwatering as it is...
This go-to recipe for classic barbecued ribs embraces what we refer to as our "oven-cheat...
A cold soup that can be prepared ahead of time is an ideal start to dinner on Fire Island —...
Popular Recipes
Lindsay S. Nixon
These cupcakes make a fun treat for kids and adults alike. You can even easily turn this recipe into an actual carrot cake — all you need to do is increase the baking time until a toothpick inserted in the center comes out clean. Whether it's a cupcake or a slice of cake, this recipe is so, so awesome. It's carrot happiness... in ya' mouth!
See all dessert recipes.
INGREDIENTS
For the cream cheese icing:
- 8 ounces Tofutti cream cheese
- 1 teaspoon vanilla extract
- 1/2 cup confectioners' sugar
For the maple icing:
- 1 cup confectioners' sugar, plus more as needed
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
For the cupcake:
- Cooking spray
- 1 1/2 cups whole-wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup raw sugar
- 1/4 teaspoon salt
- 1 1/4 teaspoons cinnamon
- 1 1/2 cups unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 carrot, peeled and shredded
DIRECTIONS
For the cream cheese icing:
In the bowl of an electric mixer, combine all of the ingredients. Whip on medium speed until the consistency is thick and the icing tastes sweet throughout. Set aside.
For the maple icing:
In the bowl of an electric mixer, combine all of the ingredients. Whip on medium speed and add additional sugar as needed until the icing is thick and fluffy. Set aside.
For the cupcake:
Preheat the oven to 350 degrees.
Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium-sized bowl, mix the flour, baking powder, baking soda, sugar, salt, and cinnamon. In a large bowl, mix the applesauce, vanilla extract, and carrot. Add the dry ingredients to the wet ingredients in 3-4 batches.
Stir until just combined. Fill cups to the top and bake until a toothpick inserted in the center comes out clean, about 15-25 minutes. Remove from the oven, let cool, and frost.
Recipe Details
Per Serving
Calories: 137
Total carbohydrate: 32.0 g
Dietary fiber: 2.0 g
Sugars: 20.0 g
Protein: 2.0 g
Click here to see more recipes from The Happy Herbivore.
Cuisine: Desserts
Special Designations: Vegan, Vegetarian
