Carrot-Topped Cupcakes Recipe

Recipe By Taste Of Home

A handy spice cake mix gets a tasty treatment when dressed up with shredded carrots and chopped walnuts. The mini carrot cakes are eye-catching, too, when decorated with cream cheese frosting carrots and parsley sprigs for the green tops. Taste of Home Test Kitchen.

3.9
26 Rating - Rate
Vegdiet
45minstotal
25minsPrep
20minsCook

ingredients serves

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Ingredients For Carrot-Topped Cupcakes Recipe

Nutrition
value
300
calories per serving
25 g Fat7 g Protein13 g Carbs8 g FiberOther

Current Totals

  • 25 g Fat
  • 7 g Protein
  • 13 g Carbs
  • 8 g Fiber

MacroNutrients

  • Carbs
    13 g
  • Protein
    7 g
  • Fiber
    8 g

Fats

  • Fat
    25 g

Vitamins & Minerals

  • Calcium
    107 mg
  • Iron
    2 mg
  • Vitamin A
    3048 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    1 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    48 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    8 mg
  • Vitamin E
    2 mg
  • Copper
    1 mcg
  • Magnesium
    90 mg
  • Manganese
    2 mg
  • Phosphorus
    180 mg
  • Selenium
    3 mcg
  • Zinc
    2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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