From Spend With Pennies
Carrot Cake Cupcakes
- Time
- 38 min
- Makes
- 24
- Ingredients
- 16
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Ingredients
- 2 teaspoons apple cider vinegar
- ¾ cup whole milk
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 ¼ teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 ½ cups granulated sugar
- ½ cup coconut oil (room temperature)
- 3 large eggs (room temperature)
- ¼ cup unsweetened applesauce (room temperature)
- 1 teaspoon vanilla extract
- 2 cups shredded carrot
- 1 cup chopped walnuts
- 8 ounces crushed pineapple (drained, 1 can)
- 1 cup raisins (or flaked coconut)
Nutrition · per serving
- Calories
- 193 kcal
- Fat
- 8 g
- Fiber
- 1 g
- Sugar
- 13 g
- Sodium
- 137 mg
- Protein
- 2 g
- Cholesterol
- 21 mg
- Carbohydrate
- 27 g
- Saturated fat
- 4 g
As published by Spend With Pennies.
The method
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