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.

Roasted Walnut Oil

This fabulous rich, toasty flavored oil just pressed in California has an extremely healthy profile.
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