18-Carrot Cupcakes

50 mins (prep 30, cooking 20)
14 ingredients
18 servings
From Rachel Ray magazine.

Categories:  <-60-mins , low-protein , cupcake , cakes , number-of-servings , carrots , vegetable , low-in... , time-to-make , for-large-groups , dessert ,
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Serving Size (27.51 g)
Servings 18
Amount per Serving
Calories 162.02 Calories from Fat 134.01
% Daily Value *
Total Fat 14.89g 412.45%
Saturated Fat 5.64g 507.97%
Trans Fat 0.49g %
Cholesterol 21.2mg 127.17%
Sodium 109.58mg 82.19%
Total Carbohydrate 7.08g 42.47%
Dietary Fiber 1.07 g 77.29%
Sugars 0.11 g %
Protein 1.31g 46.99%
Vitamin A 249.3IU% Vitamin C 0.19mg%
Calcium 33.54mg% Iron 0.53mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
packed light brown sugar, large eggs, baby carrots, confectioners' sugar, marshmallow cream, pure vanilla extract


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