Ingredients
-
1 cup sugar
-
1/3 cup macadamia nut oil
-
2 tablespoons orange juice
-
1/2 teaspoon vanilla extract
-
2 large eggs
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon ground cinnamon
-
1/2 teaspoon ground allspice
-
1/2 teaspoon ground nutmeg
-
1/2 teaspoon salt
-
3/4 cup flour, plus
-
2 tablespoons flour
-
1 1/2 cups carrots, shredded
-
-
8 ounces cream cheese, room temperature
-
3/4 cup confectioners' sugar
-
1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 180°C.
- Line a standard 12-cup muffin tin with paper cups.
- In a bowl, combine sugar, macadamia oil, orange juice, vanilla extract, and eggs.
- Stir in baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
- Add flour; mix. Stir in carrots.
- Divide batter evenly among muffin cups, filling only about 3/4 of the way up.
- Bake for about 20-25 minutes or until toothpick inserted in center comes out clean.
- Allow cupcakes to cool completely before frosting.
- Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract.
- Whisk until smooth.
- Frost cupcakes, and garnish with orange zest.