Carrot Cupcakes with Cream Cheese Frosting

Mix up your tailgate bites with these mini carrot cupcakes, your guests will be glad you did!

Mix up your tailgate bites with these mini carrot cupcakes, your guests will be glad you did!

1827
Calories Per Serving
Deliver Ingredients

Ingredients

Cake

  • 3 eggs
  • 1 egg white
  • 1-1/4 Cup sugar
  • 1 Cup vegetable or canola oil
  • 1/2 Cup applesauce
  • 2 Teaspoons ground cinnamon
  • 1/4 Teaspoon ground nutmeg
  • 1/4 Teaspoon salt
  • 1 Teaspoon CALUMET Baking Powder
  • 1 Teaspoon baking soda
  • 2 Cups all-purpose flour
  • 2 Cups grated carrots
  • 1/2 Cup crushed pineapple, including juice
  • 2/3 Cups crushed pecans (optional)

Cream Cheese Frosting

  • 1 package PHILADELPHIA Cream Cheese, softened
  • 1/2 Cup (one stick) butter, softened
  • 1 Teaspoon vanilla extract
  • 4 Cups powdered sugar
  • 2-3 Tablespoons milk

Directions

Cake

Preheat oven to 350ºF.

In a mixing bowl, combine eggs, egg white, sugar, oil, and applesauce.

In a separate bowl combine all dry ingredients. Add egg mixture to dry ingredients and beat all together.

Add carrots, pineapple, and pecans (optional), and mix again. Spoon into 24 lined muffin cups; filling about 2/3 full.

Place pan on the middle oven rack and bake for 20 minutes, until a toothpick inserted into the middle comes out clean.

Remove from the oven and let cool for 5 minutes and then remove from the pan. Allow cupcakes to cool completely on wire racks before frosting.

Cream Cheese Frosting

In a large mixing bowl cream together butter, cream cheese, and vanilla extract.

Gradually beat in powdered sugar. Add milk to desired consistency. (Don’t make it too thin or it will slide off the cupcakes.)

Frost cupcakes with a small spatula or use your favorite pastry tip and bag. Garnish with crushed pecans, if desired.

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
91g
100%
Sugar
189g
N/A
Saturated Fat
25g
100%
Cholesterol
213mg
71%
Protein
14g
28%
Carbs
245g
82%
Vitamin A
814µg
90%
Vitamin B12
0.5µg
7.6%
Vitamin B6
0.2mg
10.3%
Vitamin C
20mg
33%
Vitamin D
1µg
N/A
Vitamin E
11mg
56%
Vitamin K
50µg
62%
Calcium
195mg
20%
Fiber
5g
18%
Folate (food)
53µg
N/A
Folate equivalent (total)
217µg
54%
Folic acid
96µg
N/A
Iron
4mg
23%
Magnesium
34mg
9%
Monounsaturated
44g
N/A
Niacin (B3)
4mg
22%
Phosphorus
315mg
45%
Polyunsaturated
18g
N/A
Potassium
413mg
12%
Riboflavin (B2)
0.6mg
37.1%
Sodium
761mg
32%
Sugars, added
180g
N/A
Thiamin (B1)
0.6mg
38.4%
Trans
1g
N/A
Zinc
1mg
8%