Moist and pleasantly spiced, these cupcakes are like mini carrot cakes. If you prefer, you can omit the nuts.
- Portion size 12 servings
- Credits : Canadian Living Magazine: May 2009
Ingredients
Method
In large bowl, beat eggs with brown sugar until light; beat in vegetable oil and vanilla.In separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt ; pour over dry ingredients and stir just until moistened. Stir in carrots, coconut, raisins and walnuts. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
Nutritional facts Per cupcake: about
- Sodium 127 mg
- Protein 3 g
- Calories 176.0
- Total fat 9 g
- Potassium 129 mg
- Cholesterol 31 mg
- Saturated fat 2 g
- Total carbohydrate 23 g
%RDI
- Iron 7.0
- Folate 13.0
- Calcium 3.0
- Vitamin A 16.0
