Step 1

Preheat the oven to 350 degrees F, add papers to cupcakes tin then grate the carrots, and toast the nuts.

Step 2

Beat the sugar, oil, eggs, and vanilla together in a large bowl.

Step 3

In another bowl, sift together dry ingredients and whisk together.

Step 4

Add the dry ingredients to the wet ingredients. Mix together until just combined and scrape the bowl down.

Step 5

Fold the carrots and walnuts into the batter.

Step 6

Fill the cupcake papers about 3/4 the way up. I usually use an ice cream scooper

Step 7

Bake at 375F for 5 minutes then reduce to 350F and bake another 12 minutes, or until springy in center.

Step 8

Allow the cupcakes to cool completely before frosting.

Step 9

Cream the butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment.  Mix in the vanilla until well combined, scrape the bowl down then add the confectioners sugar and mix until smooth.

Step 10

Transfer the cream cheese frosting to a piping bag fitted with a star tip then pipe a swirl on top. You can garnish with chopped walnuts If desired.

Step 11

If you would like to pipe some carrots on top then create a flat base of white buttercream on the cupcakes by piping a flat round and smoothing with a knife or spatula. Then pipe orange frosting with a medium round tip for the carrots and use a small leaf tip to pipe the leafy top.