Classic cream cheese frosting is a must on carrot cake. But the surprise ingredient is canned beets! The juice adds a lovely color to the frosting while the beets themselves ensure a wonderfully moist cake. Don’t forget a sprinkle of additional Fisher® Walnuts to garnish.
Cupcakes
2 cups
flour
1-1/2 teaspoons
baking powder
1 teaspoon
baking soda
1 teaspoon
ground cinnamon
1/2 teaspoon
table salt
1/2 teaspoon
ground ginger
1/4 teaspoon
ground nutmeg
4
egg
2 cups
granulated sugar
1 cup
vegetable oil
1-1/2 teaspoons
vanilla
1
orange, zested
1 cup
grated fresh carrots (about 2 medium)
1 can
(8 ounces) sliced beets
1-1/2 cups
Fisher® Chopped Walnuts, plus more for garnish, toasted
Frosting
8 ounces
cream cheese, softened
1/2 cup
(1 stick) unsalted butter, softened
2-1/2 cups
powdered sugar
1 teaspoon
vanilla
Food Safety Instruction
DIRECTIONS
- For Cupcakes: Heat oven to 375°F. Line 2 muffin pans with 24 paper liners.
- Whisk first 7 ingredients in large bowl until well blended.
- Whisk eggs, sugar, oil, vanilla and orange zest in separate large bowl until well blended. Stir in carrots
- Drain beets, reserving juice. Grate beets using box grater or finely chop; reserve 2 tablespoons grated beets for frosting. Add remaining beets to carrot mixture; stir until batter turns consistently pink. Add flour mixture; stir just until incorporated. Gently stir in Fisher® Walnuts. Do not overmix. Fill liners ¾ full.
- Bake 18-22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10-15 minutes. Remove from pans and cool completely on wire rack.
- For Frosting: Beat cream cheese and butter in large bowl with electric mixer on low speed until smooth. Gradually add powdered sugar while mixing until well blended. Add vanilla, reserved 2 tablespoons chopped beets, and 2 tablespoons reserved beet juice; mix well. Frost cupcakes and top with additional nuts, if desired. Refrigerate leftovers.
PRODUCT USED
Tips
If frosting is too soft, refrigerate 15-30 minutes before using.
To toast walnuts, spread onto ungreased baking sheet. Bake in 350°F oven for 6-10 minutes or until one shade darker in color, stirring occasionally.
