Deceptively Delicious Cream Cheese Icing With Carrots - cooking recipe

Ingredients

8 ounces reduced-fat cream cheese
1/2 cup pureed carrot
2 tablespoons frozen orange juice concentrate
1/8 teaspoon salt

Preparation

Take the cooked carrots and puree in the food processor. (I make extra and use in other dishes).
Add the cream cheese, orange juice concentrate, and salt to the food processor. Process until smooth.
Spread on cupcakes, cookies, or cake like you would any other icing.
Keeps at room temp for 2 days, or freeze for up to a month. This makes enough for a batch of 12 standard cupcakes.