Dessert

Mimichelley's Carrot Cake Cupcakes is for Dessert.

Mimichelley's Carrot Cake Cupcakes takes 30 minutes to prepare.

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

Mimichelley's Carrot Cake Cupcakes makes 30 servings.

The ingredients for Mimichelley's Carrot Cake Cupcakes are:

Cake
Duncan Hines Moist Deluxe Spice Cake Mix
Small canned crushed pineapple (in its own juice)
3 C Organic Shredded Carrots
1/4 C Dried Black Currants or Zante Currants *Raisins, 1/2 C golden seedless raisins
1/2 C dried coconut (sweetened, if preferred)
1 snack cup of Natural Unsweetened Apple Sauce,
4 extra large or jumbo eggs
2 T organic coconut oil

Icing
1 pkg Greek Yogurt Light Cream Cheese or 1/2 package regular cream cheese and 1/2 C plain, nonfat Greek yogurt
Juice from 1 Lemon
4 C Powdered Sugar
2 T salted butter, softened
1 package strawberry cream cheese

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

Dense cake: Combine all cake ingredients and beat for 3 minutes. Fill tins with 1/4 C batter & bake 22-25 cupcake minutes at 350 degrees.Fluffier cake: Combine all cake ingredients except eggwhites and beat for 3 minutes. Beat eggwhites until stiff peaks form, then gently fold into cake batter. Fill tins immediately with 1/3 C batter & bake cupcakes 23-26 minutes at 350 degrees.Beat all icing ingredients together until smooth. Ice cooled cupcakes.Recipe nutritional values assume all cake batter and icing is used.Serving Size: Makes 30 cupcakes with 1/3 C batter eachNumber of Servings: 30Recipe submitted by SparkPeople user MIMICHELLEY.

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

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 217.1

• Total Fat: 6.8 g
• Cholesterol: 39.1 mg
• Sodium: 55.8 mg
• Total Carbs: 37.2 g
• Dietary Fiber: 0.7 g
• Protein: 3.0 g