Carrot Cupcakes with Marscapone Icing

I found this Williams-Sonoma recipe years ago when searching for something to bring to a party. Three years and thousands of miles away from Chicago, I finally made it. (I did not use mascarpone, and I did not top with mango) This is a great carrot cake recipe for those who do NOT like the traditional recipe with all of its spices. This is full of citrus and tastes refreshing and is not at all like regular carrot cake, my favorite cake.  Recipe Here

Nutritionists have long known that yellow and orange fruits and vegetables are excellent sources of the antioxidant beta-carotene, which the body converts into essential vitamin A, but only recently have the full benefits of this color group of produce come to light. Orange fruits and vegetables taste bright and zesty, and they help keep us healthy in many ways throughout the year. In this recipe, carrots help make these cupcakes moist and sweet. -- Youngest