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
45m.total
25m.Prep
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Carrot-Topped Cupcakes Recipe
- 1/2 Package spice cake mix
- 3/4 cup Shredded Carrots
- 1/4 cup Chopped walnuts
- 1/2 teaspoon Ground cinnamon
- 1/2 can Cream Cheese Frosting
- As required Orange paste food coloring
- sprig Fresh parsley
Nutrition
value
value
300
calories per serving
25 g Fat7 g Protein13 g Carbs8 g FiberOther
Current Totals
- Fat25g
- Protein7g
- Carbs13g
- Fiber8g
MacroNutrients
- Carbs13g
- Protein7g
- Fiber8g
Fats
- Fat25g
Vitamins & Minerals
- Calcium107mg
- Iron2mg
- Vitamin A3048mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B948mcg
- Vitamin B120mcg
- Vitamin C8mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium90mg
- Manganese2mg
- Phosphorus180mg
- Selenium3mcg
- Zinc2mg
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
Recipe By Taste Of Home