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    You are in: Home / Recipes / Mini Carrot Cup Cakes Recipe
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    Mini Carrot Cup Cakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    rainna's Note:

    I like eating carrot cake, and it's so much better when there's frosting in every bite.

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    Ingredients:

    Serves: 24

    Yield:

    cupcakes

    Units: US | Metric

    For the frosting

    Directions:

    1. 1
      Preheat the oven to 350 degrees Fahrenheit. Grate the carrots by hand or with a food processor.
    2. 2
      In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
    3. 3
      In a separate bowl, whisk together the eggs, sugar, brown sugar, butter, oil, orange juice, orange zest, and vanilla extract.
    4. 4
      Fold the wet mixture into the dry ingredients until just incorporated.
    5. 5
      Add the carrots to the batter and mix until fully incorporated.
    6. 6
      Add the chopped walnuts to the batter.
    7. 7
      Line mini cupcake tins with liners, and fill each liner about 2/3 full. Bake for 12 minutes, or until a toothpick comes out clean.
    8. 8
      Using a stand mixer or hand mixer, combine cream cheese and butter until smooth. Slowly add the sifted powdered sugar. Once incorporated, add vanilla extract, cinnamon, and nutmeg. Mix until combined.
    9. 9
      Frost the cupcakes and enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Mini Carrot Cup Cakes

    Serving Size: 1 (94 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 263.3
     
    Calories from Fat 81
    30%
    Total Fat 9.0 g
    13%
    Saturated Fat 5.1 g
    25%
    Cholesterol 54.1 mg
    18%
    Sodium 267.6 mg
    11%
    Total Carbohydrate 43.3 g
    14%
    Dietary Fiber 1.1 g
    4%
    Sugars 33.4 g
    133%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    vegetables

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