• 1 (10-oz.) bag 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
  • 1 stick unsalted butter, softened
  • 1 (8-oz.) package cream cheese, softened
  • 1 lb. confectioners’ sugar


In a small saucepan, add the shredded carrots and orange juice. Heat over medium heat and cover for 15 minutes. Remove from heat and puree in a food processor.

Preheat the oven to 350 degrees.

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. Bake for 18-20 minutes. Cool on a wire rack and once completely cool, ice with cream cheese icing (below). Garnish with shredded carrots.

For the icing:

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

Nutrition Information: 253 calories; 12 g total fat; 5 g saturated fat; 1 g trans fat; 4 g monounsaturated fat; 1 g polyunsaturated fat; 44 mg cholesterol; 167 mg sodium; 36 g carbohydrate; 1 g fiber; 2 g protein

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