Directions:
- Preheat oven to 400 degrees. Mix cake mix, purred carrots, pineapple and pineapple juice. Line cup cake pan with foil liners and spray with oil. Divide dough among 12 cup cakes liners. Bake for 20 minutes. Cool.
- For frosting mix all ingredients together and frost cooled cupcakes. Refrigerate leftover cupcakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.91 Kcal (1402 kJ) | ||
| Calories from fat | 136 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.11g | 23% | |
|---|---|---|---|
| Cholesterol | 3.04mg | 1% | |
| Sodium | 388.37mg | 16% | |
| Potassium | 828.03mg | 18% | |
| Total Carbs | 46.95g | 16% | |
| Sugars | 29.99g | 120% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 4.12g | 8% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.2mg | 8% | |
| Calcium | 41.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 313.61 Kcal (1313 kJ) | ||
| Calories from fat | 127.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.15g | 23% | |
|---|---|---|---|
| Cholesterol | 2.85mg | 1% | |
| Sodium | 363.67mg | 16% | |
| Potassium | 775.36mg | 18% | |
| Total Carbs | 43.96g | 16% | |
| Sugars | 28.08g | 120% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 3.86g | 8% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.2mg | 8% | |
| Calcium | 38.8mg | 4% | |
* 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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