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Ingredients
- cupcakes
-
1 pound
Carrots
-
3 cups
all purpose flour
-
2 cups
turbinado sugar
-
1+ cups
pecans, toasted and chopped
-
3
large eggs
-
1/2 cup
buttermilk
-
1 teaspoon
vanilla extract
-
1 cup
walnut oil
-
zest
of 1 medium orange
-
1 teaspoon
baking soda
-
2 teaspoons
baking powder
-
1 teaspoon
sea salt
-
1 teaspoon
cinnamon
-
1/2 teaspoon
ground ginger
-
1/4 teaspoon
nutmeg
-
1/8 teaspoon
ground cloves
-
1/8 teaspoon
ground allspice
- White Chocolate Cream Cheese Frosting
-
1/2 cup
unsalted butter, softened
-
16 ounces
cream cheese
-
1 1/2 cups
powdered sugar
-
3 ounces
white chocolate
Directions
-
Preheat the oven to 350F. Toast the pecans in the oven for 5 minutes. Remove from oven and set aside for later.
-
Rinse, peel and grate carrots.
-
Combine carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest in a bowl and whisk thoroughly.
-
In another bowl whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves and allspice.
-
Fold the flour mixture into the carrot mixture and add 2/3 of the chopped pecans. Do not over mix!
-
Scoop into cupcake papers and fill 1/2 to 3/4 full. Bake for 19-21 minutes at 350F. Rotate pan(s) after 15 minutes of cooking.
-
Frosting:
Melt half a stick of butter on medium-low heat, then add white chocolate. Stir until melted and set aside to cool.
Beat together other half stick of butter and cream cheese, then incorporate powdered sugar and white chocolate mixture
-
Allow cupcakes to cool for 5 minutes, then transfer to wire rack to cool fully. Frost cooled cupcakes and sprinkle remaining pecans on top. Dust the cupcakes with cocoa powder.
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