For the cupcakes:

• 1 cup all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 large eggs
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1/3 cup unsalted butter, melted
• 1/3 cup walnut oil or vegetable oil
• 1 teaspoon vanilla extract
• 1 ¾ cups finely grated carrots
• ½ cup walnuts, roughly chopped
• 1 tablespoon finely chopped candied ginger

For the candied carrots and walnuts:

• Cooking spray
• 1 large carrot, peeled
• ¾ cup granulated sugar
• ¾ cup water
• 12 walnuts

For the frosting:

• 6 tablespoons unsalted butter, at room temperature
• 1 8-ounce package cream cheese, at room temperature
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 3 ½ cups confectioners’ sugar, sifted

Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with liners. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk the eggs, granulated sugar, brown sugar, melted butter, walnut oil and vanilla in a large bowl until smooth. Whisk in the flour mixture, then fold in the grated carrots, chopped walnuts and candied ginger with a rubber spatula. Divide the batter among the prepared muffin cups, filling each two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan; remove to a rack to cool completely. Meanwhile, make the candied carrots and walnuts. Coat a baking sheet with cooking spray. Peel 12 long ribbons from the carrot using a vegetable peeler. Combine the sugar and water in a small saucepan and bring to a boil. Reduce the heat to a simmer, add the carrot ribbons and cook until translucent, 25 to 30 minutes. Carefully remove with tongs and arrange each ribbon in a small bundle on the baking sheet. Add the walnuts to the saucepan and simmer until glossy, 5 minutes. Remove with a slotted spoon and place on the baking sheet; let the candied carrots and walnuts cool. Make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth. Beat in the confectioners’ sugar on low speed; increase the speed to medium high and beat until fluffy, 3 minutes Transfer to a piping bag with a large round tip; pipe onto the cupcakes. Top with the candied carrots and walnuts.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com