1 lb carrots
1 c chopped walnuts
½ c buttermilk
1 c vegetable oil
1 tsp vanilla extract
1 tbsp orange zest
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)
Preheat oven to 350. Toast walnuts in oven for 5 minutes. The set aside and let cool.
Rinse, peel and grate carrots.
Place carrots, buttermilk, oil, sugar, eggs, vanilla extract, and orange zest together in a bowl and whisk thoroughly.
In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.
Fold flour mixture into carrot mixture, being sure not to overmix. Fold in toasted walnuts until evenly incorporated.
Scoop batter into cupcake papers about ½ to ¾ full and bake for 19 to 21 minutes at 350.
Allow cupcakes to cool before removing them from the cupcake tin. Then frost the cooled cupcakes.
Beat together cream cheese and butter in a bowl until well combined.
Sift in powdered sugar and mix well.
Spread onto cooled cupcakes.