Carrot Cake Cupcakes
Deli Lane's Carrot Cake (adapted)
Servings: 24 cupcakes
Calories: 147kcal
Ingredients
- 2 cups gluten free flour blend
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups sugar
- 3 eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 2 teaspoons vanilla
- 3/4 cup crushed pineapple well drained
- 2 cups medium grated carrots
- 1 cup finely grated coconut I used sweetened
- 1 cup chopped walnuts
Instructions
- Preheat oven to 250 degrees F. Grease and flour a 10" springform pan.
- Place flour mixture, baking soda, cinnamon and salt in a bowl and mix with a wire whisk.
- Beat sugar, eggs buttermilk, oil and vanilla well. Fold wet ingredients into the flour mixture.
- Fold in carrots, pineapple, coconut and walnuts.
- Add batter to the pan to cupcake tin lined with cupcake liners. Using about 1/4 cup batter for each cupcake liner. Bake at 250 F. for 60 minutes.
Nutrition
Serving: 1cupcake | Calories: 147kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 110mg | Potassium: 50mg | Fiber: 1g | Sugar: 19g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg