FOR THE CUPCAKES:
2 cups carrots, grated
1 ½ cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
1-2 teaspoons salt*
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¾ cup neutral vegetable oil (e.g sunflower)
3 large eggs
1 cup light brown sugar
1 teaspoon pure vanilla extract
FOR THE ICING:
1 ¼ cup icing sugar
3 teaspoons orange zest, finely grated
2-4 tbsp freshly-squeezed orange juice
Preheat the oven to 180 °C. (350 °F) Line 12 muffin holes with paper cases.
In a bowl mix the flour, baking powder, baking soda, salt, cinnamon and ginger. Set aside.
In a separate bowl mix (I used electric mixer) vegetable oil, eggs, light brown sugar, vanilla extract and carrots. Pour into the flour mixture and stir until combined.
Spoon the batter into the cases. Bake for about 25 minutes or until a skewer inserted inside comes out clean.
To prepare the icing, in a small bowl mix the icing sugar, orange zest and 2 tbsp of orange juice. Add more juice if needed. Spread ready icing on cooled cupcakes.
*The original recipe calls for 2 teaspoons of salt, I suggest you to reduce it to 1 teaspoon as the cupcakes came out quite salty.
Source: Agata Królak; Ciasta, ciastka i takie tam
Original Entry: http://forthebodyandsoulpl.blogspot.com/2012/03/carrot-cupcakes-with-orange-icing.html