Carrot Cupcakes With Orange Cream Cheese Icing
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 4 large eggs
- 1 cup sugar
- 1 cup vegetable oil
- 2 cups carrots, finely grated
- 1 cup apple, finely grated
- 2/3 cup chopped walnuts
- ½ cup raisins (optional)
Orange Cream Cheese Icing:
- ½ cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 pound powdered sugar
- 2 tablespoons orange juice
- 2 teaspoons orange zest
To Make The Cupcakes: Preheat the oven to 350 degrees F. Place paper liners in two 12 cup cupcake pans. Mix the flour, salt and cinnamon together in a small bowl and set aside. In a large mixing bowl, whisk together the eggs, sugar and oil until well blended. Fold in the grated carrots, grated apples, chopped walnuts and raisins. Fill each cup 2/3 full. Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
To Make The Icing: In the bowl of an electric mixer, beat the butter and cream cheese together until very smooth. Gradually beat in the powdered sugar until fully mixed. Beat in the orange juice and orange zest. Ice the top of each cupcake.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.