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Heidi Givler
Lenhartsville, Pennsylvania
Carrot Cupcakes with Coconut Pecan Frosting
What a sweet and tasty way to get your veggies! Mix up seven ingredients in 30 minutes to make easy cupcakes.
Carrot Cupcakes with Coconut Pecan Frosting
- Prep Time 30 min
- Total 1 hr 30 min
- Ingredients 7
- Servings 24
Ingredients
- 1 bag (11.8 oz) frozen honey Dijon carrots
- 1 box Pillsbury™ Classic Yellow Cake Mix
- 1/3 cup Crisco® Pure Vegetable Oil
- 3 eggs
- 1/2 cup golden raisins
- 1/4 cup pecans, finely chopped
- 1 can Pillsbury™ Creamy Supreme™ Coconut Pecan Frosting
Instructions
-
Step1Heat oven to 375°F. Place paper baking cups in each of 24 regular-size muffin cups. Microwave frozen carrots as directed on bag 3 to 4 minutes to thaw. In food processor, place carrots. Cover; process until finely chopped.
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Step2In large bowl, beat cake mix, oil, eggs and 1 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Fold in carrots, raisins and pecans. Spoon into muffin cups, filling three-fourths full.
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Step3Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes. Spread cupcakes with frosting.
Nutrition
230
Calories
12g
Total Fat
2g
Protein
28g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 3 1/2g
- 18%
- Trans Fat
- 1g
- Cholesterol
- 25mg
- 8%
- Sodium
- 220mg
- 9%
- Potassium
- 75mg
- 2%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
2
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