Carrot cupcakes wid orange icing to lift de mood and de shugah

The orange icing is green, because oranges are green and yellow skin in Guyana.

The original recipe at Epicurious has been modified to :-

Ingredients :
For cupcakes

    2 cups grated carrots, grated on the 'teardrop holes' of the grater
    1 1/2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1 heaped  teaspoon baking soda
    3/4 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger (or extra of the other spices)
    1/4 teaspoon grated nutmeg
    3/4 cup vegetable oil (Or i use 1/2 cup oil, and 1/4 cup golden cream margarine)
    3/4 cup crushed ripe banana     1 cup packed light brown sugar
    1 teaspoon vanilla essence

For icing

    1 1/4 cups icing  sugar
    1/2 teaspoon grated orange zest or more
    2 to 3 tablespoons fresh orange juice

    Make cupcakes:
        Preheat oven to 350°F/180 C with rack in middle. Line muffin cups with paper liners.

       Combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.

        Whisk together oil/margarine, crushed banana, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.

        Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.

        Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.

    Make icing:
        Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time.  Dip top of cake in icing.

They say to leave until the next day as the flavour improves.

This is very very sweet and nice.