Carrot Cupcakes with Ginger-Cream Cheese Icing Recipe

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Carrot Cupcakes with Ginger-Cream Cheese Icing
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  1. Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.
  2. Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)
  3. Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing. Garnish with candied violets, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 214.83 Kcal (899 kJ)
Calories from fat 131.07 Kcal
% Daily Value*
Total Fat 14.56g 22%
Cholesterol 31mg 10%
Sodium 197.62mg 8%
Potassium 103.93mg 2%
Total Carbs 20.26g 7%
Sugars 11.06g 44%
Dietary Fiber 0.83g 3%
Protein 2.31g 5%
Vitamin C 1.2mg 2%
Vitamin A 0.1mg 5%
Iron 0.3mg 2%
Calcium 26.2mg 3%
Amount Per 100 g
Calories 351.33 Kcal (1471 kJ)
Calories from fat 214.36 Kcal
% Daily Value*
Total Fat 23.82g 22%
Cholesterol 50.7mg 10%
Sodium 323.19mg 8%
Potassium 169.98mg 2%
Total Carbs 33.13g 7%
Sugars 18.09g 44%
Dietary Fiber 1.36g 3%
Protein 3.77g 5%
Vitamin C 2mg 2%
Vitamin A 0.2mg 5%
Iron 0.5mg 2%
Calcium 42.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
  • 6

Good Points

  • saturated fat free

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