Directions:
- In a large bowl, combine the first six ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
- For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 1-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 414.12 Kcal (1734 kJ) | ||
| Calories from fat | 145.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.18g | 25% | |
|---|---|---|---|
| Cholesterol | 44.88mg | 15% | |
| Sodium | 169.83mg | 7% | |
| Potassium | 138.49mg | 3% | |
| Total Carbs | 60.56g | 20% | |
| Sugars | 16.56g | 66% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 5.16g | 10% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 41.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 282.32 Kcal (1182 kJ) | ||
| Calories from fat | 99.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.03g | 25% | |
|---|---|---|---|
| Cholesterol | 30.6mg | 15% | |
| Sodium | 115.78mg | 7% | |
| Potassium | 94.41mg | 3% | |
| Total Carbs | 41.29g | 20% | |
| Sugars | 11.29g | 66% | |
| Dietary Fiber | 0.47g | 3% | |
| Protein | 3.52g | 10% | |
| Vitamin C | 0.8mg | 2% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 28.3mg | 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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