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Carrot Raisin Cupcakes

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Carrot Raisin Cupcakes

Carrot Raisin Cupcakes recipe

 

Yield

12 servings

Prep

15 min

Cook

25 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

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

Amount Measure Ingredient Features
473 ml all-purpose flour
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1E+1 ml cinnamon
ground
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5 ml nutmeg
ground
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5 ml baking powder
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2.5 ml salt
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177 ml brown sugar
packed
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2 large eggs
beaten
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118 ml vegetable oil
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118 ml milk
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473 ml carrots
shredded
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118 ml raisins, seedless
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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 Arrow up button

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 60447% 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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