Carrot Cake Cupcakes Recipe

Ingredients (17)

• 1 cup (100g) chopped walnuts
• 1 pound (450g) carrots (about 3 1/2 cups, grated)
• 3 large eggs
• 1/2 cup (120ml) buttermilk (or add a teaspoon of lemon juice to regular milk and allow to stand for 10 minutes)
• 1 teaspoon vanilla extract
• 2 cups (400g) sugar
• 1 cup (240ml) vegetable oil
• 1 tablespoon orange zest
• 3 cups (400g) all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 16 ounces Philadelphia cream cheese
• 2 cups powdered sugar, sifted