CARROT CAKE CUPCAKES

Caroline McLoughlin

INGREDIENTS:

1 lb carrots

1 c chopped walnuts

½ c buttermilk

1 c vegetable oil

1 tsp vanilla extract

1 tbsp orange zest

3 eggs

3 c flour

1 tsp baking soda

2 tsp baking powder

1 tsp salt

2 tsp ground cardamom

1 tsp ground cinnamon

1 c unsalted butter (for frosting)

16 oz cream cheese (for frosting)

1 ½ c powdered sugar (for frosting)

DIRECTIONS:

Cupcakes:

Step 1:

Preheat oven to 350. Toast walnuts in oven for 5 minutes. The set aside and let cool.

Step 2:

Rinse, peel and grate carrots.

Step 3:

Place carrots, buttermilk, oil, sugar, eggs, vanilla extract, and orange zest together in a bowl and whisk thoroughly.

Step 4:

In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.

Step 5:

Fold flour mixture into carrot mixture, being sure not to overmix. Fold in toasted walnuts until evenly incorporated.

Step 6:

Scoop batter into cupcake papers about ½ to ¾ full and bake for 19 to 21 minutes at 350.

Step 7:

Allow cupcakes to cool before removing them from the cupcake tin. Then frost the cooled cupcakes.

 

Frosting:

Step 1:

Beat together cream cheese and butter in a bowl until well combined.

Step 2:

Sift in powdered sugar and mix well.

Step 3:

Spread onto cooled cupcakes.