| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 1 hr |
| Yield: | 12 cupcakes |
Ingredients
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1/3 cup (51/3 tablespoons) unsalted butter, melted
- 1/3 cup walnut oil or vegetable oil
- 1 teaspoon pure vanilla extract
- 1 3/4 cups finely grated carrots (about 2 medium)
- 1/2 cup walnuts, roughly chopped
- 1 tablespoon finely chopped candied ginger
- Cooking spray
- 1 large carrot, peeled
- 3/4 cup granulated sugar
- 3/4 cup water
- 12 walnuts
- 6 tablespoons unsalted butter, at room temperature
- 1 8-ounce package cream cheese, at room temperature
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 3 1/2 cups confectioners¿ sugar, sifted
Instructions
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk the eggs, granulated sugar, brown sugar, melted butter, walnut oil and vanilla in a large bowl until smooth. Whisk in the flour mixture, then fold in the grated carrots, chopped walnuts and candied ginger with a rubber spatula.
- Divide the batter among the prepared muffin cups, filling each two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan; remove to a rack to cool completely.
- Meanwhile, make the candied carrots and walnuts: Coat a baking sheet with cooking spray. Peel 12 long ribbons from the carrot using a vegetable peeler. Combine the sugar and water in a small saucepan and bring to a boil. Reduce the heat to a simmer, add the carrot ribbons and cook until translucent, 25 to 30 minutes. Carefully remove with tongs and arrange each ribbon in a small bundle on the baking sheet. Add the walnuts to the saucepan and simmer until glossy, 5 minutes. Remove with a slotted spoon and place on the baking sheet; let the candied carrots and walnuts cool.
- Make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth. Beat in the confectioners¿ sugar on low speed; increase the speed to medium high and beat until fluffy, 3 minutes. Transfer to a piping bag with a large round tip; pipe onto the cupcakes. Top with the candied carrots and walnuts.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 573 |
| Total Fat | 32 g |
| Saturated Fat | 12 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 2 g |
| Sugar | 58 g |
| Protein | 5 g |
| Cholesterol | 81 mg |
| Sodium | 348 mg |
Reviews
Followed the recipe as almost exactly as written twice, with walnut oil, except for changing the whole walnuts for the candied topping to half walnuts or chopped walnuts. I ended up with about 14.5 cupcakes and a lot of excess frosting, even though I piled the icing about as high as the picture here. The cupcakes came out moist and flavorful. I preferred the chopped walnut topping– it was much easier to eat than the halves. Despite the pain of grating the carrots, I would make them again a third time.
These cupcakes were a huge hit with friends and family. I have made them twice so far and have requests to make them again. I didn’t use candied ginger, I substituted for ground ginger. Everything tasted great!
These carrot cupcakes with cream cheese frosting were mostly a hit with the family. I made a few changes. My family does not like walnuts so I substituted pecans. The candied ginger my husband tasted but I didn’t. I put in a heaping tablespoon and I think it could have used more. I also cut back on the carrots. The recipe calls for 1 3/4 cups but I only put one cup. I did not want the cupcakes to taste like a muffin. I also skipped the whole candied carrots and walnuts step. I used sugared pecans from my local grocery store for garnish. My husband said they were delicious. My son thought the frosting was too sweet, he doesn’t like cream cheese frosting. I liked them but did not love them. A mixed bag of reviews.