Carrot Cake Cupcakes with Vanilla Mascarpone Frosting

Carrot Cake Cupcakes with Vanilla Mascarpone Frosting
makes about 14 cupcakes

2 eggs
3/4 cup sugar
1/2 cup vegetable oil
1 1/2 cups grated carrots (about 3 or 4 carrots)
2 tablespoons orange juice
1 tablespoon lemon zest
1/2 cup walnuts - toasted in a dry pan
1 1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg

Preheat oven to 350 degrees F. Line muffin pan with liners.

In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg together.

In a mixer, beat the eggs and sugar together until they are creamy and pale yellow. Stir in oil until well combined. Add carrots, orange juice and walnuts. Mix to combine.

Add dry ingredients to the mixer and mix until just combined.
Divide the batter into the muffin cups. Bake for 25 - 30 minutes. Cool on drying rack completely before frosting.

Frost with .... vanilla marscapone frosting
3 ounces cream cheese - softened
6 tablespoons unsalted butter - softened
1/3 cup mascarpone - softened
3 tablespoons honey
seeds scraped out from 1 vanilla bean

Beat together until creamy and smooth. frost the cupcakes.