Old-fashioned carrot cake adds the perfect hint of nostalgia to a family gathering. This cupcake version will steal the show.
1 cup walnut oil
1 cup sugar
3 large eggs
1 1/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp salt
2 cups finely grated carrots
1/2 cup chopped walnuts
1/2 cup raisins (or dried cranberries)
2 tsp grated orange zest
For the decorations
Store-bought cream-cheese frosting
Preheat your oven to 350˚F, and line 12 muffin tins with cupcake liners.
To a large mixing bowl, add the oil, sugar and eggs and beat until combined. In a second mixing bowl, mix together the flour, soda, cinnamon, cardamom and salt. Add the dry mixture to the wet, and stir just to combine. Add the carrots, walnuts, raisins and orange zest, and mix again. Spoon the batter into the prepared muffin tins, and bake in the preheated oven for 20 to 25 minutes (until golden). Cool the cupcakes on a rack.
To decorate, place a cup of the frosting in a shallow bowl, and warm it in the microwave until it begins to melt and pool. Next frost each cupcake with the warm frosting, and let set. Decorate with candy, add a sucker ”handle,” adorned with a ribbon bow.