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Carrot Cupcakes with Orange Icing Recipe

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This recipe for Carrot Cupcakes with Orange Icing, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Joyce
Added: Wednesday, February 9, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Cupcakes:
4 medium carrots
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
3/4 cup vegetable oil
3 large eggs
1 cup packed light brown sugar
1 tsp. vanilla extract

Icing:
1 1/4 cups confectioners sugar
1/2 tsp. grated orange zest
2 - 3 tbs. fresh orange juice

Directions:
Directions:
Cupcakes:
Preheat over to 350' with rack in middle. Line muffin cups with paper liners. Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl. Whisk together oil, eggs, brown sugar, grated carrots and vanilla in a large bowl, then stir in flour mixture until just combined. Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean - 20 - 25 minutes. Cool in pan on a rack for 10 minutes. Remove cupcakes from pan and cool completely on rack for about 1 hour more.

Icing:
Sift confectioners sugar into bowl. Whisk in zest and 2 tbs. juice until just smooth. If icing is too thick, add more juice, 1 tsp at a time. Dip top of each cupcake into icing, letting excess drip off.

Number Of Servings:
Number Of Servings:
12

 

 

 

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