Martha's Carrot Cupcakes With Cream Cheese Frosting

Adapted from Marthastewart.com. If macadamia oil is not available, substitute vegetable oil.
- Ready In:
- 40mins
- Yields:
- Units:
3
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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
-
For the frosting
- 8 ounces cream cheese, room temperature
- 3⁄4 cup confectioners' sugar
- 1⁄2 teaspoon vanilla extract
- orange zest, to garnish
directions
- 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.
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RECIPE MADE WITH LOVE BY
@AmandaInOz
Contributor
@AmandaInOz
Contributor
"Adapted from Marthastewart.com. If macadamia oil is not available, substitute vegetable oil."
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I had never had carrot cake before, and was a little nervous about it...I don't want no veggies in my desserts! lol. These were so great though! I am now officially a carrot cake lover. They were easy to make and tasted great too. The frosting was also delcious and would be yummy on lots of things. Thanks so much for posting!Reply
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