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.
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 cupFisher® Chef's Naturals® Chopped Walnuts, toasted and cooled
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)
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.