Carrot Cake Cupcakes With Walnuts

This is a deliciously moist cake. Healthy without the frosting, decadent with it. I'm still in love with my Orange Chocolate Dream Cupcakes, so there's more orange zest in the frosting. I love the different textures between the fluffy cake, soft carrots, and crunchy walnuts.

Carrot Cake Cupcakes With Walnuts
Adapted from flour
Makes 15 cupcakes

2 eggs
1 cup packed brown sugar
3/4 cup canola oil
1 tbsp sour cream
1/2 tsp vanilla extract
1 cup plus 2 tbsp all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
2 cups shredded carrots
1/2 cup chopped walnuts

Frosting:
8 oz cream cheese, softened
6 tbsp butter, softened
1 1/2 cups powdered sugar
zest from 1 orange

Beat the eggs and brown sugar in a stand mixer until light and thick. Mix in the oil, sour cream, and vanilla extract. In a small bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and ginger. Stir into the egg mixture in three batches. Stir in the carrot and walnuts. Pour into cupcake liners and bake for 35 minutes at 350 degrees, or until a toothpick comes out clean from the center of the cupcake. Let cool on a wire rack.

Beat cream cheese and butter with the powdered sugar. Add the orange zest. Frost each cupcake generously. There's a LOT of frosting to go around.