Oh my word...this has to be one of the best frostings I have eaten in a long time. I am thinking my next carrot cake needs this frosting...or a spice cake...or pumpkin cookies...or pumpkin muffins....you get my drift.
Ingredients
- 3 eggs
- 1-1/3 cups sugar
- 1/2 cup canola oil
- 1/2 cup orange juice
- 1 teaspoon almond extract
- 2-1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1-1/2 cups shredded zucchini
CARAMEL FROSTING:- 1 cup packed brown sugar
- 1/2 cup butter, cubed
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1-1/2 to 2 cups confectioners' sugar
Directions
- In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
- Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25. Cool and Frost.
- For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
- Gradually beat in confectioners' sugar until frosting reaches spreading consistency.