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Good-For-You Carrot Cupcakes Recipe
|Honey||1 Cup (16 tbs)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Bean curd||8 Ounce, drained (Fresh Ones)|
|Baking soda||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Whole wheat flour||2 Cup (32 tbs)|
|Finely shredded carrot||1 Cup (16 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Cream cheese frosting||1 Cup (16 tbs) (1 Recipe)|
Serving size: Complete recipe
Calories 5047 Calories from Fat 1963
% Daily Value*
Total Fat 221 g339.8%
Saturated Fat 28.6 g143.1%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 3343.1 mg139.3%
Total Carbohydrates 699 g233%
Dietary Fiber 53.5 g214.2%
Sugars 456.7 g
Protein 99 g197.4%
Vitamin A 517.9% Vitamin C 25.7%
Calcium 81.5% Iron 172.5%
*Based on a 2000 Calorie diet
Cover and blend or process till smooth.
Pour the mixture into a large mixing bowl.
Beat in the whole wheat flour and carrot.
Stir in the walnuts.
Grease 2 1/2 inch muffin pans or line with paper bake cups; fill 3/4 full.
Bake in a 325Â° oven about 20 minutes or till done.
Cool thoroughly on a wire rack.
Spread with Cream Cheese Frosting.
For a decorative frosting, use a cake comb to spread.
Store cupcakes, covered, in refrigerator.