I tried a new recipe on these carrot cake cupcakes: Orange cream cheese frosting. (Tinted orange for flair, of course.) The hint of orange was nice with the carrot and cream cheese flavors, but to make sure it remained subtle and not become overpowering, I put a half and half mixture of the orange with the regular cream cheese frosting on the cupcakes. It tasted like orange sherbet--I will definitely make this frosting again.
Here is the recipe I used, adapted from an old (classic?) Better Homes and Gardens cream cheese frosting recipe:
1 stick of butter
8 oz cream cheese
2 tablespoons of orange juice (no pulp)
2 teaspoons of orange extract
4 cups powdered sugar
Mix the butter, cream cheese, orange juice and orange extract together, then add the powdered sugar a little bit at a time until well blended.