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Carrot Cupcakes with Orange Icing Recipe

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This recipe for Carrot Cupcakes with Orange Icing is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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