Directions:
- Preheat oven to 350. Line 2 9 cup muffin pans with baking liners. Using an electric mixer,beat brown sugar and eggs at high speed for 5 mins. Add oil and 2Tbs water;beat at med. speed till blended. Mix in pumpkin pie spice,baking powder and baking soda. Mix in flour at lw speed;stir in the carrots.
- Fill each muffin cup halfway with batter and bake until golden,about 20 mins. Let cool
- Using electric mixer,beat the butter,confectioners sugar and salt for 5 mins. Add the marshmallow cream and vanilla and mix until combined. Spread on cupcakes
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 485.72 Kcal (2034 kJ) | ||
| Calories from fat | 116.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.94g | 20% | |
|---|---|---|---|
| Cholesterol | 20.67mg | 7% | |
| Sodium | 832.24mg | 35% | |
| Potassium | 441.03mg | 9% | |
| Total Carbs | 89.33g | 30% | |
| Sugars | 51.46g | 206% | |
| Dietary Fiber | 5.63g | 23% | |
| Protein | 5.42g | 11% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 3.3mg | 18% | |
| Calcium | 213.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 255.33 Kcal (1069 kJ) | ||
| Calories from fat | 61.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 20% | |
|---|---|---|---|
| Cholesterol | 10.86mg | 7% | |
| Sodium | 437.49mg | 35% | |
| Potassium | 231.83mg | 9% | |
| Total Carbs | 46.96g | 30% | |
| Sugars | 27.05g | 206% | |
| Dietary Fiber | 2.96g | 23% | |
| Protein | 2.85g | 11% | |
| Vitamin C | 1.2mg | 4% | |
| Vitamin A | 0.4mg | 24% | |
| Iron | 1.7mg | 18% | |
| Calcium | 112.1mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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