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Picture of Carrot Cake Cupcakes with Extra Virgin Olive Oil
american snack lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2329 kcal 116 %
  • Fat 129 g 199 %
  • Saturated 20 g 101 %
  • Carbs 264 g 88 %
  • Fiber 11 g 44 %
  • Protein 34 g 68 %
  • Cholesterol 480 mg 160 %
  • Sodium 1700 mg 71 %
  • Calcium 296 mg 30 %
  • Magnesium 86 mg 20 %
  • Potassium 1164 mg 25 %
  • Iron 6 mg 36 %
  • Zinc 3 mg 30 %
  • Phosphorus 494 mg 71 %
  • Vitamin A 1877 µg 209 %
  • Vitamin C 12 mg 13 %
  • Thiamin (B1) 0 mg 30 %
  • Riboflavin (B2) 1 mg 59 %
  • Niacin (B3) 4 mg 26 %
  • Vitamin B6 1 mg 48 %
  • Folate equivalent (total) 139 µg 35 %
  • Vitamin B12 1 µg 48 %
  • Vitamin D 3 µg 17 %
  • Vitamin E 19 mg 129 %
  • Vitamin K 97 µg 81 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Carrot Cake Cupcakes with Extra Virgin Olive Oil

Ingredients

  • 150 grams flour 00
  • 130 grams brown sugar
  • 1 teaspoon baking soda
  • 200 grams grated carrots
  • 1 teaspoon cinnamon
  • 3 eggs
  • 115 grams extra virgin olive oil
  • 1 teaspoon salt

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