Carrot Cake CUPCAKES Makes 18

• 份量: 18 servings
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

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)

步驟

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.

營養

• 卡路里: 217 kcal
• 總脂肪: 13 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 10 g
• 反式脂肪: 1 g
• 膽固醇: 27 mg
• 鈉: 175 mg
• 總碳水化合物: 24 g
• 膳食纖維: 1 g
• 總糖: 15 g
• 蛋白質: 3 g