These are hands down the best Carrot Cake Cupcakes with Cream Cheese Frosting you'll ever find. They're moist without being dense, and have just the right amount of spice. Add nuts or leave them out — it's up to you!
Category: not set
Cuisine: not set
1 cup (100 g) chopped walnuts
1 pound (450 g) carrots (about 3 1/2 cups grated)
3 large eggs
1/2 cup (120 ml) of buttermilk (or add a teaspoon of lemo
1 teaspoon vanilla extract
2 cups (400 g) sugar
1 cup (240 ml) vegetable oil
1 tablespoon orange zest
3 cups (400 g) all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 cup unsalted butter softened
16 ounces Philadelphia cream cheese
2 cups powdered sugar sifted
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