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Receta Mini Carrot Cupcakes with Lemon Cream Cheese Frosting ~ March 2013 Daring Bakers’ challenge: Hidden Veggies

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Mini Carrot Cupcakes with Lemon Cream Cheese Frosting ~ March 2013 Daring Bakers’ challenge: Hidden Veggies
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Ingredientes

  • mints
  • ⅓ cup (80ml) vegetable oil
  • ½ cup (110gm) firmly
  • packed light brown sugar
  • 1 cup firmly packed,
  • coarsely packed grated carrot
  • ⅓cup (40gm) finely chopped
  • walnuts (or you can either use pistachios, cashew nuts, walnuts or a mix of
  • all)
  • ¾ cup (110gm) self-raising
  • flour
  • ½ tsp mixed spices (I used
  • a mix of cardamom, cinnamon, cloves and nutmeg)
  • Lemon Cream Cheese
  • Frosting
  • 90gm cream cheese, softened
  • 30gm unsalted butter,
  • softened
  • 1 tsp finely grated lemon
  • rind
  • 1 ½ cups (240gm) icing
  • sugar

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 413g
Calories 1103  
Calories from Fat 694 63%
Total Fat 78.46g 98%
Saturated Fat 46.53g 186%
Trans Fat 0.0g  
Cholesterol 247mg 82%
Sodium 681mg 28%
Potassium 782mg 22%
Total Carbs 90.83g 24%
Dietary Fiber 3.6g 12%
Sugars 63.37g 42%
Protein 14.8g 24%
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