Pumpkin Carrot Cupcakes
INGREDIENTS
•
For the cupcakes:
•
1 10-ounce bag of Grimmway Farms shredded carrots
•
1/4 cup orange juice
•
1 box spice cake mix
•
3 eggs
•
1 cup canned pumpkin
•
1/3 cup vegetable oil
•
1/3 cup water
•
For the icing:
•
1 stick of butter, softened
•
1 8-ounce package of cream cheese, softened
•
1 pound confectioners sugar
ADVERTISEMENT