Recipes

Cooking Times

Ready in: 40 minutes
Prep time: 20 minutes
Cook time: 18 - 20 minutes
Serves: 24

Ingredients

• 10 oz. Cal-Organic/Bunny Luv 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
• 1 stick unsalted butter, softened
• 1 (8 oz.) package cream cheese, softened
• 1 lb. powdered sugar

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a small saucepan, add the shredded carrots and orange juice. Place over medium heat and cover for 15 minutes. Remove from heat and puree in a food processor.
3. Meanwhile, in a large mixing bowl, blend the cake mix, eggs, pumpkin, oil and water with a hand mixer. Fold in the carrot puree and fill 3/4 way full, 24 prepared muffin cups.
4. Bake for 18 - 20 minutes. Cool on a wire rack and once completely cool, ice with cream cheese icing (below). Garnish with shredded carrots.

1. With a hand mixer, mix the butter and cream cheese until well combined.
2. Slowly add the powdered sugar until thoroughly mixed.