Recipes

Name: Walnut Carrot Cupcakes
Yield: 24 Servings
Ingredients: Cupcake; 2 cups carrots, peeled and grated (about 2 medium carrots); 1 can (8oz) beets, sliced (juice reserved for frosting); 2 cups all-purpose flour; 1 1/2 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 2 cups sugar; 1 cup vegetable oil; 4 large eggs; 1 1/2 teaspoon vanilla extract; 1 orange, zest of, finely grated; 1 1/2 cup Fisher® Chef&#039;s Naturals® Chopped Walnuts, toasted and cooled; Frosting; 1 package (8oz) cream cheese, room temperature; 1/2 cup unsalted butter, room temperature; 2 1/2 cups confectioners&#039; sugar; 1 teaspoon vanilla extract; 2 tablespoons beets, finely minced (reserved from cake recipe, if desired)

Walnut Carrot Cupcakes

Desserts, Walnuts

Yield: 24 Servings
Prep Time: N/A
Cook Time: N/A
It’s a classic carrot cake, reinvented. This unique treat made with savory toasted Fisher® Walnuts is topped with delicious cream cheese frosting that's blended with beets, giving it its irresistible pink hue.

Ingredients

Cupcake
2 cups carrots, peeled and grated (about 2 medium carrots)
1 can (8oz) beets, sliced (juice reserved for frosting)
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
4 large eggs
1 1/2 teaspoon vanilla extract
1 orange, zest of, finely grated
1 1/2 cup Fisher® Chef's Naturals® Chopped Walnuts, toasted and cooled
Frosting
1 package (8oz) cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons beets, finely minced (reserved from cake recipe, if desired)

Directions

Cake
-Preheat oven to 375° F. Line two 12-cup muffin tins with baking cups.
-Grate carrots using a food processor or box grater. Measure out 1 cup of packed grated carrots.
-Grate beets; reserve 2 tablespoons for frosting (optional).
-In a small bowl whisk together flour, baking powder, baking soda, spices and salt.
-In a large bowl, whisk sugar, oil, eggs, vanilla and orange zest.
-Add grated carrots and beets; stir until batter has turned consistently pink.
-Gently stir in flour mixture until mostly moistened.
-Stir in walnuts just until incorporated.
-Fill baking cups about 3/4 with batter.
-Bake 18-22 minutes, or until a toothpick inserted into center comes out clean.
-Cool in pan for 10-15 minutes before transferring to cooling rack.
-Cool completely before frosting.
Frosting
-While the cupcakes cool, beat cream cheese and butter together on low speed until smooth.
-Add confectioners’ sugar 1 cup at a time, scraping down sides of bowl and beating until mixture is smooth.
-If using, mince reserved grated beets. Add minced beets, 2 tablespoons reserved beet juice, and vanilla extract; beat until well combined.
-If frosting is too soft, refrigerate for 15-30 minutes before decorating.
-Garnish with extra toasted walnuts.
Store covered in refrigerator.