Dessert

Carrotcake cupcakes is for Dessert.

Carrotcake cupcakes takes 10 minutes to prepare.

Carrotcake cupcakes takes 45 minutes to cook.

Carrotcake cupcakes makes 8 servings.

The ingredients for Carrotcake cupcakes are:

1.25 cup Bob's Red Mill Organic Soy Flour (by NMFITNESSNY)
2.6 oz Hoody's Pecans
.15 serving Bob's Red Mill Almond Flour - per 1/4 Cup
1 serving Ocean Spray, Craisins Original Sweetened Dried Cranberries 1/4 cup
.5 cup, chopped Carrots, raw
.125 tsp Salt
2 tsp Cinnamon, ground
.5 tsp Baking Soda
1 tsp Ginger, ground
.5 tsp Nutmeg, ground
2 serving Egg white, large
4.4 tbsp Extra Virgin Olive Oil
4.4 tbsp Agave Nectar (Wholesome Organic Blue Agave)
2 tsp Pure Vanilla Extract 1tsp (1oz, 28gm = 45cals) (8tsp = 1oz, so, 1tsp = 6 cals) (by CAROL_)
2.5 tbsp White Vinegar

Here is how you make Carrotcake cupcakes:

Preheat the oven to 325?F (175?C). Line a muffin tin with 8 muffin liners.In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.In a large bowl, mix together the eggs, oil, honey, and vanilla.Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Do not frost until completely cool!Serving Size: 8 Number of Servings: 8Recipe submitted by SparkPeople user MAGICBONNIE.

The nutritional information for Carrotcake cupcakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 266.9

• Total Fat: 18.3 g
• Cholesterol: 0.0 mg
• Sodium: 134.5 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 3.9 g
• Protein: 8.0 g

The dietary needs meet for Carrotcake cupcakes is Low Carb