In a food processor, pulse eggs, brown sugar, oil, orange juice and vanilla until blended. Add carrots, flours, pineapple, baking soda and cinnamon; process until well combined.
Spoon into regular-sized muffin tins that have been greased, or lined with cupcake papers. Bake for 25 minutes or until tops spring back when touched.
Cream Cheese Icing
Beat cream cheese with sugar until fluffy. Beat in orange juice. Spread icing on cupcakes.
Recipe Notes
Per cupcake: 227 calories, 5 g protein, 11 g fat (3 g saturated fat), 27 g carbohydrates, 2 g fibre, 50 mg cholesterol, 285 mg sodium