Carrot (Cup) Cakes Recipe

Name: Carrot (Cup) Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Whole Wheat Flour; 1 cup All-purpose Flour; 1/2 cups Ground Flax Seed; 2 teaspoons Baking Soda; 1-1/2 teaspoon Ground Cinnamon; 1 teaspoon Ground Ginger; 1/2 teaspoons Ground Nutmeg; 1/2 teaspoons Salt; 1 teaspoon Vanilla Extract; 1 cup Light Brown Sugar, Lightly Packed; 1/4 cups Canola Oil; 2 whole Eggs; 1/2 cups Low Fat Plain Yogurt; 1 pound Carrots, Grated; 1/2 cups Golden Raisins; 3/4 cups Chopped Walnuts, Plus Extra For Topping Cupcakes; 1 cup Confectioners Sugar; 8 ounces, weight Cream Cheese (regular Or Light)

Servings: persons

2 cups Whole Wheat Flour
1 cup All-purpose Flour
1/2 cups Ground Flax Seed
2 teaspoons Baking Soda
1-1/2 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Salt
1 teaspoon Vanilla Extract
1 cup Light Brown Sugar, Lightly Packed
1/4 cups Canola Oil
2 whole Eggs
1/2 cups Low Fat Plain Yogurt
1 pound Carrots, Grated
1/2 cups Golden Raisins
3/4 cups Chopped Walnuts, Plus Extra For Topping Cupcakes
1 cup Confectioners Sugar
8 ounces, weight Cream Cheese (regular Or Light)

1
Carrot (cup) Cakes:
2
1. Preheat oven to 350 degrees and prepare muffin tins with paper baking cups.
3
2. In a medium bowl, mix flours, flax seed, baking soda, cinnamon, ginger, nutmeg and salt.
4
3. With an electric mixer, blend brown sugar, canola oil and vanilla extract. Add eggs one at a time.
5
4. Stir in yogurt, then carrots, then raisins and walnuts. Gradually stir in the flour mixture until combined (don't over stir).
6
5. Spoon the batter into the prepared muffin tins. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely.
7
Cream Cheese Frosting:
8
1. Using an electric mixer, whip cream cheese and confectioner's sugar. Spread over each cupcake and top with some chopped walnuts.

1548

kcal

Calories

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups Whole Wheat Flour, 1 cup All-purpose Flour, 1/2 cups Ground Flax Seed, 2 teaspoons Baking Soda, and more.

Yes, Carrot (Cup) Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot (Cup) Cakes

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