Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. Hy-Vee all-purpose flour | ||
| 2 ½ tsp. Hy-Vee ground cinnamon | ||
| 1 ½ tsp. Hy-Vee baking powder | ||
| 1 tsp. ground allspice | ||
| ½ tsp. Hy-Vee salt | ||
| 3 Hy-Vee large eggs | ||
| 1 ¼ c. Hy-Vee granulated sugar | ||
| 1 c. Hy-Vee vegetable oil | ||
| 2 c. finely shredded carrots | ||
| 1 ½ c. Hy-Vee flake coconut | ||
| 2 (8 oz each) cans That's Smart crushed pineapple, well drained | ||
| ½ c. Hy-Vee chopped walnuts |
Directions
- Preheat oven to 350 degrees. Line muffin pans with paper baking cups.
- In a medium bowl stir together flour, cinnamon, baking powder, allspice and salt; set aside. In a large bowl whisk together eggs and sugar until well blended. Whisk in oil. Stir in carrots, coconut, pineapple and walnuts. Add flour mixture to carrot mixture, stirring just until combined. Spoon batter into muffin cups, filling 3/4 full.
- Bake for 20 to 22 minutes or until a toothpick inserted in center comes out clean. Remove cupcakes from pan; cool completely on cooling rack.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 25mg
- Sodium: 100mg
- Total Carbohydrates: 23g
- Protein: 3g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 4%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Spring 2013.