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photo Carrot Cake Cupcakes with Dulce de Leche Buttercream Recipe | Say Mmm

Carrot Cake Cupcakes with Dulce de Leche Buttercream

This Carrot Cake Cupcakes with Dulce de Leche Buttercream recipe contains vegetable oil, sugar, all-purpose flour, pecans, eggs and more.
28 Servings -
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Servings:28  | Calories:258 | Total Fat:16g  | Chol:20mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 16g
25 %
Sat Fat 1g
5 %
Total Carb 27g
9 %
Fiber 1g
4 %
Sugars 16g
Cholesterol 20mg
7 %
Sodium 156mg
6 %
Protein 3g
5 %
41% Vegetable oil
21% Sugar
18% All-purpose flour
17% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


4 cups peeled and finely grated carrots
3 large eggs, room temperature
2 cups sugar
1 1/2 cups vegetable oil
1/3 cup buttermilk
1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract)
1/2 cup crushed pineapple, well drained
1 cup walnuts or pecans, toasted and finely chopped
1/2 cup sweetened shredded coconut
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves

Directions : View recipe directions on
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