Ingredients
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1 cup all-purpose flour
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1 cup whole wheat flour
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2 teaspoons baking powder
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2 teaspoons baking soda
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1 teaspoon ground cinnamon
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1 teaspoon fine salt
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3/4 cup toasted pecans, roughly chopped
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Zest of 1 orange
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1 cup vegetable oil
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1/2 cup buttermilk
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1-3/4 teaspoons vanilla extract
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4 large eggs
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1-3/4 cups sugar
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455 grams carrots, peeled, coarsely grated or shredded
Icing:
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2 cups cream cheese
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1 teaspoon vanilla extract
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2 cups icing sugar
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1 cup room temperature butter
Directions
- In a large bowl, place the following dry ingredients: baking powder, baking soda, cinnamon, salt and sifted flours. Mix well. In a separate bowl, whisk together the following wet ingredients: vegetable oil, orange zest, buttermilk and vanilla extract. Next, in a stand mixer, beat together the eggs and sugar until a light, pale, soft consistency. This can also be done with a hand mixer. On a slow speed, add in the wet ingredients.
- Following this, add the dry ingredients on a slow speed. Then add half the carrots at a time, and mix thoroughly, followed by the pecans. Divide the mixture into your lightly greased non-stick cupcake pan and bake in a hot oven 350-375 degrees for 12-18 minutes until cooked, moist and tender. Once cooked, remove from oven and allow to cool.
- Meanwhile, prepare the cream cheese frosting. Using a stand mixer with a paddle attachment, place the cream cheese and butter and mix well. Add in the vanilla extract, a pinch of salt and the icing sugar, and beat to a light, fluffy consistency.
- Place the frosted icing into a piping bag with a plain or star tip, and generously top each cupcake in a decorative manner. You can garnish with crystalized violets, orange zest or sugar pearls. Place cupcake into a paper cup and arrange on a serving platter.
