Ingredients
Directions
Preheat oven to 350F. Line 12 muffin cups with paper liners.
In a bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In another large bowl whisk together the oil, eggs, brown sugar, carrots, and vanilla. Stir in the flour mixture until it is just combined.
Divide the batter evenly among the muffin cups and bake until golden and a tester comes out clean, about 20 minutes.
Cool completely, wrap tightly and refrigerate overnight.
Meanwhile, sift the powdered sugar into a bowl and add the orange zest and 2 tablespoons juice. Stir together, keep adding juice until the icing is smooth.
Dip each cupcake into the icing and let the excess run off.
Decorate as desired with sprinkled or coconut or nuts. Let the icing set for 15 minutes.
Ingredients
Directions
Preheat oven to 350F. Line 12 muffin cups with paper liners.
In a bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In another large bowl whisk together the oil, eggs, brown sugar, carrots, and vanilla. Stir in the flour mixture until it is just combined.
Divide the batter evenly among the muffin cups and bake until golden and a tester comes out clean, about 20 minutes.
Cool completely, wrap tightly and refrigerate overnight.
Meanwhile, sift the powdered sugar into a bowl and add the orange zest and 2 tablespoons juice. Stir together, keep adding juice until the icing is smooth.
Dip each cupcake into the icing and let the excess run off.
Decorate as desired with sprinkled or coconut or nuts. Let the icing set for 15 minutes.