Name: Martha's Carrot Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 cupcakes
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; orange zest, to garnish

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Recipe by AmandaInOz

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Martha's Carrot Cupcakes With Cream Cheese Frosting created by Shelby Jo

Adapted from Marthastewart.com. If macadamia oil is not available, substitute vegetable oil.

Ready In:: 40mins
Yields:
Units:

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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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review by knev1755

5/1/2011

I didn't make the icing, but the cupcakes were moist, light and totally awesome! Will become a regular treat in our household

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review by Shelby Jo

10/12/2008

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!

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photo by Shelby Jo

10/12/2008

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review by goodEvans_ie

12/23/2007

These buns have made me a hero. They are my wife's new favourite dessert. If there's a few left over, they mysteriously disappear over the next couple of days. Vegetable oil instead of macadamia, and 1-1/2 tsp of ground mixed spice. Superb.

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tweak by goodEvans_ie

12/23/2007

These buns have made me a hero. They are my wife's new favourite dessert. If there's a few left over, they mysteriously disappear over the next couple of days. Vegetable oil instead of macadamia, and 1-1/2 tsp of ground mixed spice. Superb.

Reply