Walnut Carrot Cupcakes

Walnut Carrot Cupcakes
  • 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.


  • 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)


  1. 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.
  2. 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.
  3. Store covered in refrigerator.

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