Carrot and Orange Cupcakes with Cream Cheese Frosting

The summery climate is slowly starting here in Australia; whilst across the other side of the world you are saying your goodbyes to autumn.  So, in honour of both these seasons I turned to my carrot and orange cupcakes.  I really believe they are perfect for either season; there's that hint of summery orange tempered with that typical autumn combination of carrot, nuts and warm spices.  The cupcakes themselves are delicious and satisfying.  I love how fluffy they are, I love the spices, oh and I also love that contrasting texture when you crunch into a walnut.  Makes 16

Ingredients
1 1/4 cup plain flour
2 tsp baking powder
1/2 tsp salt
1 generous tsp cinnamon
1/4 tsp ground nutmeg
80g walnuts, chopped
2 eggs
3/4 cup caster sugar
1/2 cup vegetable oil
1 1/2 cup grated carrot (ie. 2 lge carrots)
2 1/2 tbsp fresh orange juice
1 tsp lemon zest

Ingredients for Cream Cheese Frosting
250g lite cream cheese
1/2 cup icing sugar
1 - 1 1/2 tbsp fresh orange juice (or lemon juice)
1/2 cup shredded coconut
+ little decorative umbrellas

Method
Preheat the oven to 180 degrees (fan-forced) and line enough patty cases for 16.  In a bowl, place the flour, baking powder, cinnamon, nutmeg, salt and nuts.  Mix until combined well.  In a seperate bowl, beat together the eggs and sugar until pale and creamy.  Pour in the oil and mix until well combined.  Add carrots, orange juice and lemon zest. Mix to combine.  Pour wet ingredients into dry; mix together until just combined; avoid overmixing.  Pour into cases and bake for 30 minutes.  Let cool before topping with cream cheese frosting.  To make frosting, beat cream cheese with electric mixer until spreadable consistency.  Add in all of the icing sugar.  Allow to combine slightly, and then add the orange juice (or lemon juice, whatever you prefer).  Spread onto cool cakes and top them with little spoonfuls of shredded coconut.  Insert umbrella into cupcakes for decorative flare. Serve.