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Carrot Cake Cupcake

yield: 13 total time: 55 minutes
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Ingredients

  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups carrots finely shredded/grated
  • 2/3 cup white sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup canola oil
  • 1/2 cup chopped walnuts + more for topping
  • 1/2 cup butter softened
  • 8 ounces cream cheese softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • carrots candy, for garnish, optional

Nutrition

  • Calories : 460 calories
  • Carbohydrate : 45 grams
  • Cholesterol : 70 milligrams
  • Fat : 30 grams
  • Fiber : 1 grams
  • Protein : 4 grams
  • SaturatedFat : 9 grams
  • Sodium : 250 milligrams
  • Sugar : 34 grams
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