Carrot Cake Cupcakes Recipe

Ingredients

For cupcakes:
 4 medium carrots, coarsely grated
 1 1/2 cups flour
 1 1/2 teaspoons baking powder
 1/2 teaspoon baking soda
 3/4 teaspoon salt
 1 teaspoon cinnamon
 1/2 teaspoon ginger
 1/4 teaspoon nutmeg
 3/4 cup oil
 3 eggs
 1 cup brown sugar
 1 teaspoon pure vanilla
For icing:
 1 1/4 cups powdered sugar
 1/2 teaspoon grated orange zest
 2 to 3 tablespoons fresh orange juice

Directions

1

Preheat oven to 350F. Line 12 muffin cups with paper liners.

2

In a bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

3

In another large bowl whisk together the oil, eggs, brown sugar, carrots, and vanilla. Stir in the flour mixture until it is just combined.

4

Divide the batter evenly among the muffin cups and bake until golden and a tester comes out clean, about 20 minutes.

5

Cool completely, wrap tightly and refrigerate overnight.

6

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.

7

Dip each cupcake into the icing and let the excess run off.

8

Decorate as desired with sprinkled or coconut or nuts. Let the icing set for 15 minutes.

Ingredients

For cupcakes:
 4 medium carrots, coarsely grated
 1 1/2 cups flour
 1 1/2 teaspoons baking powder
 1/2 teaspoon baking soda
 3/4 teaspoon salt
 1 teaspoon cinnamon
 1/2 teaspoon ginger
 1/4 teaspoon nutmeg
 3/4 cup oil
 3 eggs
 1 cup brown sugar
 1 teaspoon pure vanilla
For icing:
 1 1/4 cups powdered sugar
 1/2 teaspoon grated orange zest
 2 to 3 tablespoons fresh orange juice

Directions

1

Preheat oven to 350F. Line 12 muffin cups with paper liners.

2

In a bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

3

In another large bowl whisk together the oil, eggs, brown sugar, carrots, and vanilla. Stir in the flour mixture until it is just combined.

4

Divide the batter evenly among the muffin cups and bake until golden and a tester comes out clean, about 20 minutes.

5

Cool completely, wrap tightly and refrigerate overnight.

6

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.

7

Dip each cupcake into the icing and let the excess run off.

8

Decorate as desired with sprinkled or coconut or nuts. Let the icing set for 15 minutes.

Carrot Cake Cupcakes Recipe