Martha'S Carrot Cupcakes With Cream Cheese Frosting

Name: Martha'S Carrot Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 180u00b0C.
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.

937

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup sugar, 1/3 cup macadamia nut oil, 2 tablespoons orange juice, 1/2 teaspoon vanilla extract, and more.

Yes, Martha'S Carrot Cupcakes With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!