Deceptively Delicious Cream Cheese Icing With Carrots Recipes

EASY CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350 degrees F. Grease 12 muffin tins or line with cupcake liners and set aside. In a large bowl beat the eggs for a few seconds. Gently stir in the grated carrots and oil. Add the rest of the ingredients and stir to combine, about 10 stirs ( be careful not to over mix!).
• Fill cupcake tins about 2/3 full. Bake for no more than 18-20 minutes or until golden brown. Remove from oven and allow to cool for at least 10 minutes before frosting.

DECEPTIVELY DELICIOUS CREAM CHEESE ICING

Steps:

• Put the cooked cauliflower into your food processor and puree it until totally smooth. Add a tiny bit of water if you need.
• Add the cream cheese, sugar, vanilla, and salt into the same food processor. Process until creamy. Add sugar or milk to adjust the icing texture as needed.
• Use like any other icing. I'd suggest keeping this in the refrigerator. This makes enough icing for a batch of cupcakes. It was great on chocolate cupcakes loaded with spinach and blueberries.

DECEPTIVELY DELICIOUS CREAM CHEESE ICING WITH CARROTS

Steps:

• Take the cooked carrots and puree in the food processor. (I make extra and use in other dishes).
• Add the cream cheese, orange juice concentrate, and salt to the food processor. Process until smooth.
• Spread on cupcakes, cookies, or cake like you would any other icing.
• Keeps at room temp for 2 days, or freeze for up to a month. This makes enough for a batch of 12 standard cupcakes.

CREAM CHEESE FROSTING FOR CARROT CAKE

Steps:

• With an electric mixer, beat butter and bar cream cheese, both at room temperature, until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy, about 1 minute. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.