Carrot Cake Cupcakes Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 350 degrees. Line cupcake pans with paper liners if desired.
Combine all dry ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
Pour batter into cupcake liners until they are 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then move to wire rack to cool completely.
These Carrot Cake Cupcakes are especially good with a cream cheese frosting, but my kids prefer them with no frosting at all.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	172.63 Kcal (723 kJ)
Calories from fat	89.3 Kcal
		% Daily Value*
Total Fat	9.92g	15%
Cholesterol	27.28mg	9%
Sodium	74.5mg	3%
Potassium	94.17mg	2%
Total Carbs	19.78g	7%
Sugars	10.6g	42%
Dietary Fiber	0.85g	3%
Protein	2.16g	4%
Vitamin C	1mg	2%
Vitamin A	0.2mg	5%
Iron	0.3mg	2%
Calcium	21.2mg	2%

Amount Per 100 g
Calories	323.63 Kcal (1355 kJ)
Calories from fat	167.41 Kcal
		% Daily Value*
Total Fat	18.6g	15%
Cholesterol	51.14mg	9%
Sodium	139.67mg	3%
Potassium	176.55mg	2%
Total Carbs	37.07g	7%
Sugars	19.88g	42%
Dietary Fiber	1.6g	3%
Protein	4.05g	4%
Vitamin C	1.8mg	2%
Vitamin A	0.3mg	5%
Iron	0.5mg	2%
Calcium	39.7mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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