Carrot Cake Cupcakes With Orange Icing (Flat Belly Diet Recipe)

These cupcakes are delicious. The orange zest frosting makes them look and taste fancier than just any cupcake. I only had baby carrots on hand and it came out fine so i don't think it makes a huge difference in flavor except that they are a bit sweeter.

• Ready In: 50 mins
• Serves: 12
• Yields: 12 cupcakes

Ingredients

• 1 1⁄4 cups granulated sugar
• 3⁄4 cup canola oil
• 1⁄3 cup low-fat buttermilk
• 2  large eggs
• 1  teaspoon vanilla extract
• 2  cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon ground allspice
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2  carrots, grated
• 1⁄2 cup golden raisin

• Frosting

• 1 1⁄2 cups confectioners' sugar
• 2  tablespoons  orange juice
• 2  teaspoons  grated orange zest

Directions

1. 1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or do what i did and use heart shaped silicone cupcake cups (they are so cute!).
2. 2.combine sugar, oil, buttermilk, eggs and vanilla extract in a bowl. Combine rest of dry ingredients in a separate bowl then add to oil mixture until smooth. Fold in carrots and raisins.
3. 3. Spoon batter into cups and bake for 20 minutes, or until golden and springy when touched. Cool in pan for 5 minutes, then tranfer to a rack to cool completely.
4. 4. Combine confectioners' sugar, juice and zest in a bowl until smooth. Spread some on each cake and let stand 15 minutes before serving.