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Martha's Carrot Cupcakes With Cream Cheese Frosting

  • 40minutes
  • 213calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, C
MineralsSelenium, Copper, Natrium, Fluorine, Chromium, Manganese, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 1/3 cup macadamia nut oil

  3. 2 tablespoons orange juice

  4. 2 large eggs

  5. 1 teaspoon baking powder

  6. 1/2 teaspoon baking soda

  7. 1/2 teaspoon ground cinnamon

  8. 1/2 teaspoon ground allspice

  9. 1/2 teaspoon ground nutmeg

  10. 1/2 teaspoon salt

  11. 3/4 cup flour , plus

  12. 2 tablespoons flour

  13. 1 1/2 cups carrots , shredded

  14. 8 ounces cream cheese , room temperature

  15. 3/4 cup confectioners' sugar

  16. 1/2 teaspoon vanilla extract

  17. orange zest , to garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C.

  2. Line a standard 12-cup muffin tin with paper cups.

  3. In a bowl, combine sugar, macadamia oil, orange juice, vanilla extract, and eggs.

  4. Stir in baking powder, baking soda, cinnamon, allspice, nutmeg and salt.

  5. Add flour; mix. Stir in carrots.

  6. Divide batter evenly among muffin cups, filling only about 3/4 of the way up.

  7. Bake for about 20-25 minutes or until toothpick inserted in center comes out clean.

  8. Allow cupcakes to cool completely before frosting.

  9. Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract.

  10. Whisk until smooth.

  11. Frost cupcakes, and garnish with orange zest.

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