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24
3. Sift the flour, cocoa, cinnamon, baking pow-
der, baking soda and salt together in a small
bowl.
4. In a separate bowl, whisk together the sug-
ars, eggs, oil, vanilla and carrot juice until
smooth. Stir in the carrot pulp, walnuts and
dry ingredients until just combined.
5. Pour batter into the prepared muffin tin.
Bake in the preheated oven for about
20 to 25 minutes, or until the tops of the
cupcakes bounce back, and a cake tes-
ter inserted in the Centre of the cupcakes
comes out clean. Cool in the pan.
6. While cupcakes are cooling, prepare the
Cream Cheese Frosting.
7. Put the cream cheese, butter and sugar into
a medium mixing bowl. Using a Cuisinart
®
Hand Mixer fitted with the mixing beat-
ers, mix on medium-low until completely
smooth. Add the remaining ingredients and
mix until just combined.
8. Once the cupcakes are completely cooled,
top with the Cream Cheese Frosting.
Nutritional information per cupcake (without frosting):
Calories 264 (57% from fat) • carb. 25g • pro. 4g
• fat 17g • sat. fat 1g • chol. 35mg • sod. 218mg
• calc. 70mg • fibre 2g
Notable nutrients based on daily percentages:
Vitamin A 82%
Nutritional information per cupcake (with frosting):
Calories 381 (64% from fat) • carb. 29g • pro. 5g
• fat 28g • sat. fat 8g • chol. 66mg • sod. 273mg
• calc. 81mg • fibre 2g
IB-16/237
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East Windsor, NJ 08520
Printed in China
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the trademarks or service marks of their respective owners.