Dessert

Elise's Carrot Cake Cupcakes is for Dessert.

Elise's Carrot Cake Cupcakes takes 35 minutes to prepare.

Elise's Carrot Cake Cupcakes takes 25 minutes to cook.

Elise's Carrot Cake Cupcakes makes 15 servings.

The ingredients for Elise's Carrot Cake Cupcakes are:

1 c Sugar
1/2 c Canola Oil
1/4 c Applesauce, unsweetened
2 lg Eggs
1/2 c All purpose flour
1/2 c Whole wheat flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1.5 c Grated Carrot
1/3 c Chopped Almonds, toasted
1/3 c Raisins

Here is how you make Elise's Carrot Cake Cupcakes:

Preheat oven to 325 F. Prep muffin tins with muffin cups, then oil cups w nonstick spray.Using a mixer, blend oil, sugar and applesauce until combined. Add eggs one at a time, and blend completely before adding the next. Sift dry ingredients into wet mixture and stir in with wooden spoon just until combined. Toast the almonds in a nonstick pan over medium heat until just turning golden brown. Keep a careful eye on them! They can burn in just a few seconds. As soon as their color starts to change and you can smell the nuts toasting, take them off the heat and put them on a plate to cool. Fold Carrots, Raisins and cooled Nuts into batter.Use a 1/3 c measure to fill the cupcake cups about 2/3rds full. Bake for 25 minutes or until toothpick comes out clean from the center of a cupcake, and cake is golden brown.Serving Size:?Makes about 15 cupcakes of about 1/3 c batter each

The nutritional information for Elise's Carrot Cake Cupcakes is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 182.5

• Total Fat: 9.2 g
• Cholesterol: 24.7 mg
• Sodium: 211.4 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 1.4 g
• Protein: 2.5 g