Carrot Cupcakes with Cream Cheese Frosting
1 cup sugar
1/3 cup OLIVE MILL Macadamia Nut Oil
2 T. orange juice
½ t. vanilla
2 large eggs
1 t. baking powder
½ t. baking soda
½ t. cinnamon
½ t. allspice
½ t. nutmeg
½ t. salt
¾ c. + 2 T. flour
1 ½ cup carrots, shredded
Frosting: 8 oz. cream cheese, room temp.
¾ cup powdered sugar
½ t. vanilla
Orange zest to garnish
Preheat oven to 350. Line muffin tin with paper cups. In a bowl, combine sugar, macadamia oil, orange juice, vanilla and eggs. Stir in baking powder, baking soda, and spices. Add flour; mix. Stir in carrots. Divide batter evenly among 12 muffin cups filling ¾ full. Bake for about 20-25 minutes. Allow cupcakes to cool completely before frosting. Meanwhile in a mixing bowl, combine cream cheese, sugar and vanilla. Whisk until smooth. Frost cupcakes and garnish with orange zest.
