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    You are in: Home / Baking / Carrot Cake Cupcakes Recipe
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    Carrot Cake Cupcakes

    Average Rating:

    3 Total Reviews

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    • on September 26, 2009

      What a great recipe. It is so moist and full of flavor!! I was looking for a recipe to use up a large batch of carrots and this was better than I expected. They DO freeze nicely and once thawed maintain their moist flavor!! This is a keeper, think I will go make more now! OH, they are SO good they do NOT need the icing, great for a quick breakfast on the run, without it.

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    • on November 05, 2011

      Pretty good recipe, although I made a couple of small changes. I thought 1 1/2 of oil seemed like too much. I only used 1 1/3 C of sunflower oil, as I don't ever cook or bake with vegetable oil. I also felt like it called for too much salt, so I only used a little less than 1 tsp. I have yet to frost these, but I gave one a taste and they're quite good. Not sure how they would've differed with more oil and salt

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    • on July 08, 2010

      Made recipe as written with the exception of reducing the grated carrot to 2 cups. They we moist and delicious. Definitely will make again.

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    Nutritional Facts for Carrot Cake Cupcakes

    Serving Size: 1 (1822 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 278.6
    Calories from Fat 159
    Total Fat 17.7 g
    Saturated Fat 2.3 g
    Cholesterol 31.0 mg
    Sodium 288.7 mg
    Total Carbohydrate 28.0 g
    Dietary Fiber 1.2 g
    Sugars 17.5 g
    Protein 3.1 g

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