Carrot Ginger Cupcakes with Cream Cheese Frosting - Splenda Sweeteners

Ingredients

• 160 ml vegetable oil
• 60 ml orange juice
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated fresh ginger
• 100 g finely grated carrot
• 220 g all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 25 g unsweetened shredded coconut
• 8 tablespoons SPLENDA® Granulated
• 170 g cream cheese at room temperature
• 30 g unsalted butter at room temperature
• 2 tablespoons SPLENDA® Granulated