Orange and Carrot Cupcakes with Coconut Sugar

Ingredients
  • 8 tbsp butter
  • 4 oz coconut sugar
  • juice & finely grated rind of 1 small orange
  • 2 large eggs, lightly beaten
  • 6 oz carrots, grated
  • 1 oz. walnut pieces, roughly chopped
  • 4.5 oz plain flour
  • 1 ½ tsp baking powder
    • Frosting
  • 10 oz soft cream cheese
  • 4 tbsp coconut sugar
  • grated rind of 1 large orange
Directions
  • Preheated oven at 350°F
  • Put 12 cupcake papers in a cupcake tray.
  • Put the butter, coconut sugar and orange rind in a bowl, beating together until light and fluffy.
  • Add the eggs, beat well after each addition.
  • Add the walnuts and orange juice.
  • Then sift in the flour and baking powder into the mixture.
  • Using a metal spoon, fold into the mixture. Spoon the mixture into the cupcake papers.
  • Bake the cupcakes for 25 minutes or until golden brown. Transfer to a wire rack to cool.
    • To make the frosting, put the soft cream cheese, coconut sugar and orange rind in a bowl, beating together until well mixed.
    • Once cupcakes are cold, swirl a little frosting on top of each using a round-bladed knife. Store the cupcakes in the refrigerator until ready to serve.