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  • 1 C whole wheat flour
  • 1 C all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tssp baking soda
  • 1 tsp salt
  • 2 C packed brown sugar
  • 1/2 C vegetable oil
  • 3 tsp grated orange peel
  • 1 can (15 oz) Libby's 100 per cent pure pumpkin
  • 4 large eggs
  • 2 C grated carrots
  • 3/4 C golden raisins
  • 4 oz light cream cheese
  • 1 T oleo softened
  • 1 1/2 C powdered sugar - sifted



Step 1

Preheat oven to 350 deg. Paper line 24 muffin cups
Combine flours, cinnamon, baking soda and salt in medium bowl. Beat brown sugar, oil and 2 tsp grated orange peel in large mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually beat in flour mixture. Fold in carrots and raisins. Spoon batter into prepared muffin cups, filling 2/3 full.

Bake for 25 min. or until wooden pick inserted in cupcake comes out almost clean. Cool in pans on wire racks to cool completely.

Beat cream cheese, oleo, powdered sugar and remaianing 1 tsp orange peel in small mixer bowl until smooth. Spread over cupcakes, garnish with candied orange peel.

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