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Carrot Raisin Cupcakes

 
79

Carrot Raisin Cupcakes recipe

Yield

12

servings

Prep

15

min

Cook

25

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 cups all-purpose flour
2 teaspoons cinnamon
ground
1 teaspoon nutmeg
ground
1 teaspoon baking powder
½ teaspoon salt
¾ cup brown sugar
packed
*
2 large eggs
beaten
½ cup vegetable oil
½ cup milk
2 cups carrots
shredded
½ cup raisins, seedless

Directions

Preheat oven to 400℉ (200℃).

Place baking cups on cookie sheet, set aside.

In large bowl, combine flour, cinnamon, nutmeg, baking powder and salt.

Add brown sugar, eggs, vegetable oil and milk; stir just until dry ingredients are moistened.

Stir in carrots and raisins.

Spoon batter into bake cups, filling ¾ full. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes.

Cool 5 minutes, remove from pan.

Frost cupcakes if needed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 60447% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 390mg 16%
Total Carbohydrate 24g 24%
Dietary Fiber 5g 19%
Sugars g
Protein 24g
Vitamin A 219% Vitamin C 8%
Calcium 12% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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