Carrot Cupcakes

• 1 cup vegetable oil
• 1 cup granulated sugar
• 3 None eggs, at room temperature
• 1/2 cup self-rising flour, sifted
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1 tsp ground cloves
• 2 None carrots, peeled, grated
• 1/2 lb cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 1 tbsp orange zest
• 2 tbsp orange juice
• 3.5 oz fondant
• None None orange and green food coloring

1. Preheat oven to 350u0b0F. Line a 12-cup muffin pan with paper liners.
2. Beat oil, sugar and eggs until light and creamy. Fold in flour, baking soda and spices until just combined. Add carrots. Distribute between liners and bake for 20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3. Beat cream cheese, powdered sugar, orange zest and orange juice until light and creamy. Spread over cooled cupcakes.
4. Knead 2/3 of the fondant with a few drops of orange food coloring. Shape into carrots. Knead remaining fondant with green food coloring, shape into leaves and attach to carrots. Let dry then use to decorate cupcakes.

vegetable oil, sugar, eggs, flour, baking soda, ground cinnamon, ground cloves, carrots, cream cheese, powdered sugar, orange zest, orange juice, fondant, orange

Taken from recipes-plus.com/api/v2.0/recipes/25681 (may not work)