Close
Ingredients
| carrots: 4 |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 3/4 tsp |
| ground cinnamon: 1 tsp |
| ground ginger: 1/2 tsp |
| whole nutmeg: 1/4 tsp (grated) |
| vegetable oil: 3/4 cup |
| eggs: 3 (large) |
| light brown sugar (packed): 1 cup |
| pure vanilla extract: 1 tsp |
| powdered sugar (unsifted): 1 1/4 cups |
| orange zest: 1/2 tsp |
| orange juice: 3 Tbl (fresh) |
Carrot Cupcakes With Orange Icing
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
90 min -
Servings
12 serving(s)
Tags
- Make cupcakes:
- Preheat oven to 350°F 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 to 25 minutes.
- Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
- To make the icing: Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Let icing set, about 15 minutes.