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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Calories are per HALF cupcake with frosting (based on 24 cupcakes plus about 4 cupcakes' worth cooked separately in a pyrex). Ingredients:
363 g flour |
600 g sugar |
320 g canola oil |
4 large eggs |
150 g walnuts |
70 g coconut meat |
2 1/2 cups carrots, before cooking |
1 1/5 cups canned crushed pineapple, drained |
8 ounces cream cheese |
6 tbsp butter |
345 g sugar |
Directions:
1. Google Silver Palate carrot cake recipe and follow those instructions, plus a little extra pineapple. This recipe is just for calculating calories.
2. Replace flour with whole wheat - you'll never know the difference!
3. Use lemon zest plus a tiny bit of juice in the frosting, instead of all the juice they say, so it's not too runny.
4. Make extra frosting if you want to frost the whole cake, as the recipe is just enough for the middle and sides.
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