I made your lovely festive carrot cupcakes included with that amazing white cream cheese frosting! They came out beautifully & were very easy to devour too! Perfect little cupcakes….these are incredible!! It was delicious. The entire family loved it. It was pretty easy.
These are the moistest, most delicious Carrot Cake Cupcakes that I have ever had! They have a little crunch from toasted walnuts and the perfect hint of cinnamon! Topped with an impossibly creamy cream cheese frosting and an adorable baby marzipan carrot!
Ingredients
For the Carrot Cake:
- 2 cups all purpose flour (or pastry flour if you have it) (190g)
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 ½ teaspoons cinnamon
- 3/4 teaspoon kosher salt
- 3 eggs (150g)
- 1 2/3 cups granulated sugar (330g)
- 1 ¼ cup vegetable oil (255g)
- 2 tablespoons lemon juice
- 1 cup shredded carrots, packed (250g)
- ½ cup toasted walnuts, chopped (90g)
For the Cream Cheese Frosting & Finishing:
- 20 oz cream cheese (not light, not whipped), room temperature
- 1 cup butter (2 sticks), room temperature
- 2 cups powdered sugar (220g)
- 2 tablespoons lemon juice (20g)
- 1 teaspoon vanilla extract
- toasted walnuts, chopped, for garnish, optional
- 50g marzipan, optional
To see directions and complete recipes visit Carrot Cake Cupcakes {Cream Cheese Frosting} @ americanheritagecooking.com
