Preheat your oven to 350 and grease a 9" cake pan, or if you're making this into cupcakes, line your tins
Begin by finely grating your carrots onto several layers of paper towels
Squeeze out the juice of your carrots, reserving the liquid - you should get around 1/4 cup or so
Add enough orange juice into the reserved carrot juice to equal one cup of liquid
Pour your carrot and orange juice into a bowl, along with your canola oil, vanilla extract, orange zest and white vinegar
In a separate larger bowl, add your flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg, whisk to fully combine
Pour your wet mixture into your dry ingredients and add in your grated carrot
Gently fold your batter until it's fully combined
Pour your batter into your cake pan and bake at 350 for around 40 minutes, or until a toothpick inserted into the center comes out clean. If you're making these into cupcakes, bake for around 20 minutes.Once done, let it slightly cool in the pan for a few minutes to set up a bit. Remove the cake and let cool completely on a wire rackCream Cheese Frosting
Using a hand mixer, whip your softened cream cheese, butter, vanilla and milk until combined.
Begin adding in your powdered sugar one cup at a time, whipping to combine in between
Once your cake (or cupcakes) have cooled completely, smear the tops with a delicious helping of frosting and then you're clear to devour
Recipe courtesy of The Mill Town Kitchen (themilltownkitchen.com).