Ingredients For the cupcakes: 2 medium-sized raw carrots 150g ( ½ cup) unsalted butter, softened 150g (3/4 cup) granulated sugar 2 eggs 1 teaspoon vanilla extract 1 teaspoons orange zest 200g (1 ½ cups) plain flour 1 teaspoon baking powder ½ teaspoon salt For the icing: 75g (1/3 cup) unsalted butter, softened 250g (2 cups) powdered icing sugar 2-3 tablespoons orange juice Instructions Preheat oven to 170C/325F. Line or grease a muffin tray. Peel and finely grate the carrots. Set aside. In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs, one at a time, and then beat in the carrot, vanilla and orange zest. Sift in the flour, baking powder and salt and stir to gently combine. Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack. Frost with the icing when cold. For the icing: In a large bowl, cream the butter until fluffy. Sift in the icing sugar and beat until thick. Add enough of the orange juice to make it a frosting consistency.