Name: Carrot Cupcakes with Orange Icing
Cook time: 30 min
Total time: 2 1/4 hr (includes cooling
Yield: Makes 12 cupcakes
Ingredients: 4 medium carrots; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon grated nutmeg; 3/4 cup vegetable oil; 3 large eggs; 1 cup packed light brown sugar; 1 teaspoon pure vanilla extract; 1 1/4 cups confectioners sugar; 1/2 teaspoon grated orange zest; 2 to 3 tablespoons fresh orange juice; Equipment: a muffin pan with 12 (1/2-cup) muffin cups; 12 paper liners; 12 paper liners; Garnish: candied carrot curls

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Carrot Cupcakes with Orange IcingDitte Isager

These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.

Cooks' note:

Cupcakes, without Garnish, can be made and iced 1 day ahead, then kept in 1 layer in an airtight container at room temperature.

Recipe notes

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