Carrot Cupcakes With Orange Icing Recipes
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.
Recipe From epicurious.com
Provided by Melissa Roberts
Categories Cake Egg Dessert Bake Hanukkah Kid-Friendly Spice Carrot Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 cupcakes
Number Of Ingredients 20
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania
Recipe From tasteofhome.com
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
My DH is supplementing his diet with more raw foods and he asked me to make him a carrot cake with icing. I found this recipe on the Raw Chef site and tweaked it a little to suit my tastes. Its really good, and a little goes a long way as holds true with most raw foods. The reason raw food goes further then cooked IMHO is that the enzymes in the food are "alive", and because of this the ability for your body to process and digest them is better. You get the full nutritional benefit from the food when its raw. The satisfactory factor goes up when you eat raw. Please use organic where ever possible. NOTE: I didn't include the soaking time for the dates and the setting up time for the cake and icing in this recipe.
Recipe From food.com
Provided by Chef Joey Z.
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 16
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