Moist cinnamon infused carrot cupcakes are a savory dessert that's delicious all year. Put your kids to work on grating, cause they won't be able to eat just one. Leave off the frosting and call it a midday snack, since you have to get your serving of vegetables in.
2 eggs
1 1/2 Teaspoon vanilla
1 Teaspoon orange zest
5/8 Cup vegetable oil
1 Cup sugar
1 Cup all-purpose flour
1 1/2 Teaspoon cinnamon
1 Teaspoon baking soda
1 Pinch salt
2 Cup shredded carrots
1/3 Cup Walnuts, Chopped
5 Tablespoon butter
5 Ounce cream cheese, softened
2 Cup powdered sugar
1 Tablespoon milk
2 eggs
1 Teaspoon vanilla
1 Teaspoon orange zest
1/2 Cup vegetable oil
2 Tablespoon vegetable oil
1 Cup sugar
1 Cup all-purpose flour
1 1/2 Teaspoon cinnamon
1 Teaspoon baking soda
1 Pinch salt
2 Cup shredded carrots
1/3 Cup Walnuts, Chopped
5 Tablespoon butter
5 Ounce cream cheese, softened
1/2 Teaspoon vanilla
2 Cup powdered sugar
1 Tablespoon milk