Optional Decorative Carrot Garnish
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To a small bowl add ½ cup reserved cream cheese frosting, to a second small bowl add the remaining ¼ cup reserved frosting.¾ cup reserved cream cheese frosting
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To the bowl with the larger amount of frosting, add 2 drops of orange gel food color and mix until uniform color. Add an additional drop of food color if desired for a darker frosting.2 drops orange gel food coloring
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To the second bowl, add 1 drop of green gel food coloring and mix until uniform color.1 drop green gel food coloring
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Transfer the orange frosting to a small piping bag, fitted with a small round piping tip, or you can just snip a small hole at the tip and set aside. Repeat with the green frosting.
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With the orange frosting, pipe a zig-zag pattern in the shape of an upside down triangle onto the center of the cream cheese frosted cupcake. Use the green frosting to pipe leaves onto the top of the carrot. Repeat until you have decorated all your cupcakes.
Notes
Storage: Because of the cream cheese frosting, these need to stay chilled. Store them in an airtight container in the refrigerator for up to 3 days. This keeps the frosting stable and the cake moist.
Reheating: These are actually delicious cold, but if you prefer them at room temperature, just set one out on the counter for about 20-30 minutes before eating. I don’t recommend microwaving them, as the frosting will turn into a puddle!
Tips:
- Grate Your Own Carrots: Avoid pre-shredded bags. For the best moisture, use the small side of a box grater to shred them fresh.
- Frosting Tip: Use full-fat, block-style cream cheese (not the tub kind) for a sturdy, pipeable frosting.
- Pro Piping Tip: If your frosting feels too soft, refrigerate it for 15-20 minutes before piping. This firms it up for those tall, pretty swirls without needing extra sugar.
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