Recipe By: Garrett McCord.
1 pound of carrots grated
3 lg eggs
1 cup of chopped walnuts ½ cup of buttermilk, or you can also add, a teaspoon of lemon juice to reg milk, give it about 10 minutes to stand.
2 cups of sugar
1 cup of Vegetable oil
1 teaspoon of vanilla extract
3 cups of all purpose flour
1 tablespoon of orange zest
1 teaspoon of baking soda
1 teaspoon of Kosher salt
2 teaspoons of baking powder
1 teaspoon of ground cinnamon
½ teaspoon of ground cardamom.
Preheat oven to 350 F. to toast the walnuts for 5 minutes, let cool.
With paper cupcake liners, line 2- 12 well pans, then put in eggs,
buttermilk,Sugar, oil, vanilla extract, and orange zest all together and in a bowl and thoroughly wisk,
Then add the carrots.Wisk the baking powder, salt, baking soda, cardamom, cinnamon in a new bowl.
Next fold the flour mixture into the carrot mixture, remember to not over mix.Then fold in all the walnuts Until evenly Incorporated.
Now scoop the batter into the paper cupcake holders about ½ to ¾ full and bake fat 350 F.For 19-21 minutes, rotate the pan after 15 minutes of baking.
Let the cupcakes cool out of the oven for 5 minutes, then let them cool on a wire rack.
Cream Cheese Frosting:
2 cups of powdered sugar sifted
1 cup of unsalted butter softened
16 ounces of Philadelphia cream cheese.
To make the frosting, beat the butter and cream cheese on medium speed until well combined.Then slit in the mix and the powdered sugar, spread onto the cooled cupcakes.
Carrot Cake Cupcakes! From Simply Recipes.
Photo licensed from (c) camstock photos