Best Basic Carrot Cake Cups

Best Basic Carrot Cake Cups is a lacto ovo vegetarian recipe with 24 servings. For 38 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 11g of fat, and a total of 227 calories. Easter will be even more special with this recipe. It is brought to you by Sugar Dish Me. A mixture of vanilla, powdered sugar, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. 156 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 37 minutes. With a spoonacular score of 25%, this dish is not so great. Try Basic Carrot Cake, Hemp & Honey Carrot Cake Oat Cups // Gluten & Dairy Free, and Carrot Cake Baked Oatmeal Cups {Gluten, Dairy & Nut Free} for similar recipes.

Servings: 24

Preparation duration: 15 minutes

Cooking duration: 22 minutes

 

Ingredients:

2 teaspoons baking soda

1½ cups packed grated carrots

2 teaspoons cinnamon

1 (8 ounce) package cream cheese, softened

3 eggs

2½ cups flour

1½ cups granulated sugar

½ teaspoon nutmeg

1 teaspoon orange zest

½ cup finely chopped fresh pineapple

1 cup powdered sugar, sifted

1½ teaspoons salt

½ cup unsalted butter, softened

½ teaspoon vanilla

1 cup chopped walnuts

Equipment:

oven

muffin tray

bowl

measuring cup

Cooking instruction summary:

Pre-heat the oven to 350. Line a standard sized muffin pan with paper liners.In a large bowl beat the sugar, vegetable oil, eggs, vanilla, and orange zest until smooth (1½ - 2 minutes).Add in the flour, baking soda, cinnamon, salt, and nutmeg. Beat until just combined. The cake batter will be THICK. You'll think I'm crazy.Stir in the carrots, pineapple, and walnuts. I like to stir these in by hand.Dip the batter into the prepared muffin pan. Fill the cups to ¾ full (I use a ¼ cup measuring cup for this; it's just about exactly right.) and bake for about 22 minutes. A pick inserted into the center will come out clean.Let the cupcakes cool completely.To make the frosting, beat the cream cheese and butter together until it's whipped and smooth. Add the powdered sugar and beat until combined. Add the vanilla and beat again until the frosting is nice and fluffy.Frost the cooled cupcakes.

 

Step by step:


1. Pre-heat the oven to 35

2. Line a standard sized muffin pan with paper liners.In a large bowl beat the sugar, vegetable oil, eggs, vanilla, and orange zest until smooth (1½ - 2 minutes).

3. Add in the flour, baking soda, cinnamon, salt, and nutmeg. Beat until just combined. The cake batter will be THICK. You'll think I'm crazy.Stir in the carrots, pineapple, and walnuts. I like to stir these in by hand.Dip the batter into the prepared muffin pan. Fill the cups to ¾ full (I use a ¼ cup measuring cup for this; it's just about exactly right.) and bake for about 22 minutes. A pick inserted into the center will come out clean.

4. Let the cupcakes cool completely.To make the frosting, beat the cream cheese and butter together until it's whipped and smooth.

5. Add the powdered sugar and beat until combined.

6. Add the vanilla and beat again until the frosting is nice and fluffy.Frost the cooled cupcakes.


Nutrition Information:

Quickview
227k Calories
3g Protein
10g Total Fat
29g Carbs
1% Health Score
Limit These
Calories
227k
11%

Fat
10g
17%

  Saturated Fat
4g
30%

Carbohydrates
29g
10%

  Sugar
18g
21%

Cholesterol
41mg
14%

Sodium
281mg
12%

Get Enough Of These
Protein
3g
7%

Vitamin A
1615IU
32%

Manganese
0.33mg
17%

Selenium
6µg
10%

Vitamin B1
0.13mg
9%

Folate
34µg
9%

Vitamin B2
0.12mg
7%

Phosphorus
56mg
6%

Copper
0.11mg
6%

Iron
0.94mg
5%

Vitamin B3
0.94mg
5%

Fiber
1g
4%

Magnesium
13mg
3%

Vitamin B6
0.06mg
3%

Vitamin C
2mg
3%

Zinc
0.39mg
3%

Vitamin B5
0.26mg
3%

Calcium
25mg
3%

Potassium
88mg
3%

Vitamin E
0.29mg
2%

Vitamin K
1µg
2%

Vitamin D
0.24µg
2%

Vitamin B12
0.08µg
1%

covered percent of daily need
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