Carrot Cup-Cakes

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Serves: 14 Pre-Heat Oven: 350 Cook Time:  12-15 minutes  

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Ingredients:                                                                         Nutrition:

1 cup of flour		Makes	14
1 tsp of baking pw		Serving	1
½ tsp of baking soda		Calories of whole	-
1 tsp of cinnamon		Calories	131.92
¼ tsp of nutmeg		Protien	1.92
Dash of salt		Carbohydrates	18.8
⅓ cup of butter		Fiber	.57
¾ cup of brown sugar		Sugar	11.42
¼ cup of sugar		Fat	5.5
2 eggs		Saturated Fat	3.2
1 tsp of vanilla		Polyunsaturated Fat	.32
¾ cup of finley shredded carrots		Monounsaturated Fat	1.5
		Trans Fat	0
Directions		Cholesterol	39.42
Step 1:		Sodium	114.57
Add the sugar, brown sugar, and butter together		Potassium	61
Step 2:		Vitamin A	79.7
Add the 2 eggs to the butter-sugar mixture; mix well		Vitamin C	.57
Step 3:		Calcium	4.6
Add the vanilla, dash of salt, nutmeg, cinnamon,		Iron	3.4

baking  soda, and baking powder to the butter, sugar,

and egg combination.  

Step 4: 

gradually add the flour to this mixture and then add the carrots

Step 5:

Pour batter into a cup-cake sheet and place in the oven at

350℉ for 12 -15 minutes

Step 6:

Once a tooth pick comes out clean let them sit for 10 minutes and then they are ready to eat; enjoy!