I find that you can tell a lot about someone based on the type of carrot cake they make. I find that those who enjoy pineapple and coconut in their carrot cake are a bit more flamboyant and unpredictable than the average baker and, likely, have a tiki shirt in their closet.RELATED: Coffee Smoothie | Learn Recipe 2023
TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
For the carrot cake cupcakes
●1 cup (100g) chopped walnuts
●2 cups (400g) sugar
●3 large eggs
●1 cup (240ml) vegetable oil
●1/2 cup (120ml) buttermilk
●1 tablespoon orange zest (about 1 large orange)
●1 teaspoon vanilla extract
●1 pound (450g) carrots, grated (about 3 1/2 cups)
●3 cups (400g) all-purpose flour
●2 teaspoons baking powder
●1 teaspoon baking soda
1 teaspoon kosher salt
●1 teaspoon ground cinnamon
●1/2 teaspoon ground cardamom
For the cream cheese frosting
●1 cup unsalted butter, softened
●16 ounces Philadelphia cream cheese
●2 cups powdered sugar, sifted
Method
1.Toast the walnuts and prepare the pans:
Preheat the oven to 350°F. Toast the walnuts in the oven for 5 to 8 minutes. Remove from the oven and set aside to cool.
Line 2 standard muffin/cupcake pans with liners.
How to Toast Walnuts
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2.Mix the wet ingredients and carrots:
Combine the sugar, eggs, oil, buttermilk, orange zest, and vanilla together in a bowl and whisk thoroughly. Stir in the grated carrots.
3.Mix the dry ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom.
4.Fold together and add the nuts:
Fold the flour mixture into the carrot mixture until combined, being sure not to over-mix. Fold in the toasted walnuts until evenly incorporated.
5.Bake:
Scoop the batter into cupcake papers, filling them about 1/2 to 3/4 full. Bake at 350°F until a toothpick inserted in the center of a few cupcakes comes out clean or with a few crumbs, 19 to 21 minutes, rotating the pan after the first 15 minutes of baking.
Cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack.
6.Make the frosting:
Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix until creamy. Spread or pipe onto cooled cupcakes.