Dessert

Carrot Cake Cupcake is for Dessert.

Carrot Cake Cupcake takes several minutes to prepare.

Carrot Cake Cupcake takes several minutes to cook.

Carrot Cake Cupcake makes 12 servings.

The ingredients for Carrot Cake Cupcake are:

.5 cup Granulated Sugar
.75 tsp Baking Soda
1 tsp Baking Powder
.5 tsp Cinnamon, ground
.5 tsp Cardamom, ground
1 cup, chopped Carrots, raw
1 cup, crushed, sliced, or chunk Pineapple, canned
1 cup, shredded Coconut, raw
0.5 cup Black Currants (by JMSTEELE)
.25 cup Coconut Oil
.25 cup Butter, unsalted
2 large Egg, fresh, whole, raw
1 cup Flour, white

Here is how you make Carrot Cake Cupcake:

1. In a large bowl, combine everything but flour, eggs, oil, and butter.2. Add oil and butter and stir vigorously to combine.3. Add eggs in one at a time, combining well after each addition.4. Add flour in 2 batches, mixing until just combined.5. Divide evenly among cupcake liners.6. Bake at 350 F for 25 minutes or until a toothpick comes out dry.Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user NEWMRSRU.

The nutritional information for Carrot Cake Cupcake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 212.5

• Total Fat: 11.6 g
• Cholesterol: 41.4 mg
• Sodium: 140.8 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 1.8 g
• Protein: 2.8 g