, at room temperature
3 1/2 cups
, or orange liqueur
Preheat oven to 350F (180C). Oil a 12-cup muffin tin or insert muffin liners. Using a food processor or box grater, grate carrots and parsnips. Measure out amount needed. (Don’t use more than called for or cakes will be soggy.) Set aside.
Finely grate peel from orange into a medium bowl. Crack in eggs. Whisk. Using a wooden spoon, beat in sugar, oil and vanilla. In a large bowl, using a fork, stir flour with baking powder, soda, cinnamon, nutmeg, salt and allspice. Make a well in centre, then pour in egg mixture and stir just until moist. Stir in carrots, parsnips and raisins just until evenly mixed. Divide batter between muffin cups.
Bake in centre of oven until a cake tester inserted in centre of cupcakes comes out clean, 20 to 25 min. Remove to a rack to cool for 5 min, then turn out and cool completely on rack. If making ahead, store in an airtight container at room temperature up to 2 days. Or overwrap with foil and freeze up to 1 month.
For icing, place cream cheese and butter in a large bowl. Using an electric mixer, beat until creamy. Gradually beat in icing sugar, then juice and vanilla. Spread over cooled cakes. If making ahead, icing will keep well, covered and refrigerated, up to 5 days. Bring to room temperature before using.
Nutrition (per serving)
Parsnips are an unexpected but pleasantly sweet addition to our carrot cupcakes.