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Carrot Cupcakes

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The Foodies' Kitchen
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dessert nut free vegetarian rosh hashanah

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Ingredients

½ pound carrots

½ pound baby carrots

3 large eggs

½ cup buttermilk

1 teaspoon vanilla extrac

2 cups sugar

1 cup vegetable oil

1 tablespoon orange, zest

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon, ground

¼ teaspoon all spice

½ cup unsalted butter, softened

8 oz. cream cheese

2 cups confectioner’s sugar

½ teaspoon vanilla extract

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