Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
73
High
Nutrition per serving
Calories818.7 kcal (41%)
Total Fat38.8 g (55%)
Carbs111.1 g (43%)
Sugars78.7 g (87%)
Protein10.2 g (20%)
Sodium278.7 mg (14%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
0.75 bagcarrots
shredded
¼ cuppecans
crushed
¼ cupalmond milk
0.5granulated sugar
½ cupbrown sugar
salt
1 tablespooncinnamon
2eggs
1 ¼ cupflour
1 blockcream cheese
2 cupspowder sugar
½ cupvegetable oil
2 Tbsbutter
¼ cuppecans
¼ cupalmond milk
0.5granulated sugar
½ cupbrown sugar
salt
1 tablespooncinnamon
2eggs
1 ¼ cupflour
1 blockcream cheese
2 cupspowder sugar
Instructions
Step 1
In a bowl, add in flour, brown and white sugar, almond milk, vegetable oil, cinnamon, and two eggs. Mix until it is fully combined, then take your shredded carrots and chop them a little before folding them in with the pecans. Lightly oil a cupcake tin and fill each about 3/4 of the way up
Preheat the oven to 350 and bake for 25 mins
Step 2
In another bowl add in your block of cream cheese, and powder sugar and a small splash of almond milk and your butter, it's tough to mix at first but twords the end you'll have a cinnamon roll like frosting then add in cinnamon to taste
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