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Ingredients:

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• 170 gr. Carrots

• 100 gr. cane sugar

• 225 gr. all purpose flour

• 175 ml. light olive oil

• 2 eggs

• 100 gr. walnuts

• 1 Ts baking soda

• 1 Ts vanilla essence

• Juice and zest of one orange

• 1 TS cinnamon

• 1 pinch nutmeg

 

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Elaboration:

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Preheat the oven to 175C. Mix the oil and sugar and beat them for several minutes. Add the eggs one after the other. Do not add the second egg until the first one is well combined. Add the vanilla essence and mix well. Reserve.

In another bowl, mix together all the dry ingredients: flour, cinnamon, baking soda, pinch of salt and nutmeg and mix well. Reserve.

Combine the dry ingredients with the eggs mixture alternating with the orange juice. Finally, add the walnuts, carrots and orange zest and mix with an spatula with blended movements. Fill the cupcakes containers and bake for around 20 minutes or until you insert a toothpick and it is clean. Leave them cool before you decorate them with the cheese frosting.