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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. 236 1/29 ml sugar

  2. 78.07 ml macadamia nut oil

  3. 29 1/28 ml orange juice

  4. 2 large eggs

  5. 4.92 ml baking powder

  6. 2.46 ml baking soda

  7. 2.46 ml ground cinnamon

  8. 2.46 ml ground allspice

  9. 2.46 ml ground nutmeg

  10. 2.46 ml salt

  11. 177.44 ml flour , plus

  12. 29 1/28 ml flour

  13. 354.88 ml carrots , shredded

  14. 226.79 g cream cheese , room temperature

  15. 177.44 ml confectioners' sugar

  16. 2.46 ml 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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