This is the dessert that I made for our Easter dinner. It’s carrot cup cakes with an amazing orange butter cream frosting. They were a huge hit at the dinner and nice sweet ending to a great time with friends.
It almost didn’t end up being a dinner after we had a great earthquake shaking Southern California yesterday afternoon. I had just gotten started to prepare dinner when it hit and it was a long a shaky one. I could hear things falling over in the kitchen and plates and glasses moving around in the cabinets. Thank God there were no damage to our house or us, but poor Bella got woken up when the earth quake moved her bed and was very scared. At least we all had a great topic to discuss during dinn
er “so where were you when it happened?”.
Carrot cup cakes
2 1/2 cup all-purpose flour
1 1/4 cup sugar
1 tbs baking powder
1 tsp vanilla extract
100g Earth Balance butter
1/2 cup non-dairy creamer such as mimic or coconut cream
1 cup oat milk or other non-dairy milk
1 cup carrot. grated
Preheat oven to 450F
Blend all dry ingredients in a large bowl. Melt butter and blend in vanilla, cream, milk and carrots. Blend everything really well. Pour into cup cake pan, (I used individual silicon baking cups) filling up about 2/3. Bake for about 12-15 minutes or until an inserted tooth pick come out clean.
Orange butter cream frosting
3 cup confection sugar, shifted
1cup Earth Balance butter
1 tsp vanilla extract
3 tbs fresh orange juice
Use an electrical whipper, mix butter and sugar until fluffy. Blend in vanilla and orange juice. Place in fridge for at least 2 hours or even better, over night to stiffen. Remove from fridge and use an electrical whipper again to blend and fluff the frosting before spreading it on cup cakes.
