Carrot Cake CUPCAKES Makes 18

• doses: 18 servings
• tempo ativo: 10 minutes
• tempo total: 30 minutes

Ingredientes

1 1/3 cups all-purpose flour (*measured correctly)

1 cup granulated sugar

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground allspice

1/4 tsp ground cloves (optional)

1/2 tsp fine sea salt

2/3 cup vegetable oil or extra light olive oil

3 large eggs (room temperature)

1/2 cup applesauce

1 1/2 cups finely grated and peeled carrots (from 2 medium carrots)

1 cup pecans or walnuts (finely chopped, optional)

1/2 cup golden raisins (or regular raisins, optional)

Instruções

To Make Carrot Cake Cupcakes:

Preheat oven to 350 F and line muffin tins with 18 liners. Set out your frosting ingredients to bring to room temperature.

In a large mixing bowl, combine flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt. Whisk together.

Whisk in vegetable oil, eggs, and applesauce, stirring until well combined.

Using a spatula, fold in grated carrots, chopped nuts and raisins. Fold just until ingredients are incorporated into the batter.

Divide the batter evenly between 18 cupcake liners, filling about 2/3 full. Bake at 350°F for 20 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 3-5 minutes, then transfer to a wire rack and cool completely to room temperature before adding Cream Cheese Frosting.

Informação Nutricional

• Calorias: 217 kcal
• Gordura Total: 13 g
• Gordura Saturada: 2 g
• Gordura Insaturada: 10 g
• Gordura Trans: 1 g
• Colesterol: 27 mg
• Sódio: 175 mg
• Carboidratos Totais: 24 g
• Fibra Alimentar: 1 g
• Açúcares Totais: 15 g
• Proteína: 3 g