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Carrot Cupcakes

Krissy Allori
  • 45 minutes
  • Serves 12

INGREDIENTS

1 cup

cake flour

1 1/2 tsp

cinnamon (I used pumpkin pie spice instead)

1 tsp

baking soda

1/2 tsp

salt

2

large eggs

3/4 cup

canola oil

1 cup

sugar

1/2 tsp

almond extract

1 1/2 cups

packed shredded carrots

4 tbsp

cream cheese (softened)

4 tbsp

butter (softened)

1 tbsp

freshly grated orange zest

1 tsp

cinnamon (I used pumpkin pie spice)

1/4 tsp

almond extract

2 cups

confectioners sugar