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Ingredients
| granulated sugar: 1 1/4 cups |
| canola oil - for salads, woks and light frying: 3/4 cup |
| low fat buttermilk: 1/3 cup |
| eggs: 2 (large) |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 1/2 tsp |
| allspice: 1 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| carrots: 2 (grated) |
| golden seedless raisins (not packed): 1/2 cup |
| powdered sugar (unsifted): 1 1/2 cups |
| orange juice: 2 Tbl |
| orange zest: 2 tsp |
Carrot Cake Cupcakes With Orange Icing (Flat Belly Diet Recipe)
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- 1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or do what i did and use heart shaped silicone cupcake cups (they are so cute!).
- 2.combine sugar, oil, buttermilk, eggs and vanilla extract in a bowl. Combine rest of dry ingredients in a separate bowl then add to oil mixture until smooth. Fold in carrots and raisins.
- 3. Spoon batter into cups and bake for 20 minutes, or until golden and springy when touched. Cool in pan for 5 minutes, then tranfer to a rack to cool completely.
- 4. Combine confectioners' sugar, juice and zest in a bowl until smooth. Spread some on each cake and let stand 15 minutes before serving.