Moist Vegan Carrot Cake Cupcakes Recipe

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Moist Vegan Carrot Cake Cupcakes
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Ingredients:

Directions:

  1. Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Whisk first 6 ingredients in a medium bowl.
  2. Using electric mixer, or by hand, beat sugar, oil, flax meal and water in large bowl until well blended.
  3. Add dry ingredients to flax mixture in 2 additions, beating until well blended after each addition.
  4. Mix in carrots, pineapple and raisins (if using). Spoon batter into prepared muffin cups, filling each 3/4 full.
  5. Bake cupcakes until tester inserted into center comes out clean, about 20-30 minutes. Turn cupcakes out onto racks and cool completely.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1407.31 Kcal (5892 kJ)
Calories from fat 802.94 Kcal
% Daily Value*
Total Fat 89.22g 137%
Sodium 1111.36mg 46%
Potassium 758.93mg 16%
Total Carbs 152.64g 51%
Sugars 68.4g 274%
Dietary Fiber 12.4g 50%
Protein 11.09g 22%
Vitamin C 9.3mg 16%
Vitamin A 0.6mg 18%
Iron 3.3mg 18%
Calcium 186.9mg 19%
Amount Per 100 g
Calories 347.38 Kcal (1454 kJ)
Calories from fat 198.19 Kcal
% Daily Value*
Total Fat 22.02g 137%
Sodium 274.32mg 46%
Potassium 187.33mg 16%
Total Carbs 37.68g 51%
Sugars 16.88g 274%
Dietary Fiber 3.06g 50%
Protein 2.74g 22%
Vitamin C 2.3mg 16%
Vitamin A 0.1mg 18%
Iron 0.8mg 18%
Calcium 46.1mg 19%

* 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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Recipe Tags

Weightwatchers Points

  • 34.8
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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