Martha'S Carrot Cupcakes With Cream Cheese Frosting

• 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

1. Preheat oven to 180u0b0C.
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.

sugar, nut oil, orange juice, vanilla extract, eggs, baking powder, baking soda, ground cinnamon, ground allspice, ground nutmeg, salt, flour, flour, carrots, frosting, cream cheese, confectioners, vanilla extract, orange zest

Taken from www.food.com/recipe/marthas-carrot-cupcakes-with-cream-cheese-frosting-263908 (may not work)