1 cup Edmonds Standard Grade Flour
3/4 cup Chelsea Organic Coconut Sugar
1 tsp cinnamon
1 tsp Edmonds Baking Soda
1/2 tsp Edmonds Baking Powder
1/4 tsp salt
1 1/2 cups grated carrot
1/3 cup sultanas
2/3 cup Olivani Olive Oil
2 eggs, lightly beaten

Icing
110g Meadow Fresh Cream Cheese
60g Tararua Butter, softened
2 cups Chelsea Vanilla Flavoured Icing Sugar (or use 2 cups Chelsea Icing Sugar + 1 tsp vanilla essence)
Chopped walnuts and edible flowers, to decorate (optional)

Preheat oven to 180°C bake. Line a 12-hole muffin or cupcake tin with paper cases.

Combine the Edmonds Standard Grade Flour, Chelsea Organic Coconut Sugar, cinnamon, Edmonds Baking Soda, Edmonds Baking Powder and salt in a bowl. In a separate large bowl, mix together the grated carrot, sultanas and Olivani Olive Oil. Add the flour mixture and stir until just combined. Add the beaten eggs and mix in, stirring as few times as possible.

Divide the mixture evenly between the paper cases. Each case should be approximately two thirds full. Bake for 15 minutes, until cupcakes are golden brown and the tops spring back when lightly pressed. Transfer to a wire rack and leave to cool.

Icing
Beat the Meadow Fresh Cream Cheese and Tararua Butter together with an electric mixer until smooth. Slowly beat in Chelsea Vanilla Flavoured Icing Sugar until you have a light, fluffy icing. Transfer to a piping bag and pipe evenly onto the cooled cupcakes. Top with chopped walnuts and edible flowers, if desired.