½cupminced walnutsor pecans, or nut mix of your choice
3large eggs
¼cupcoconut oil or vegetable oil
1 ½cupbrown sugar
For the cream cheese frosting
½cupcream cheese
2tablespoonsheavy creamor more, see notes
½cupsugar (white, granulated)
1teaspoonlime juice
¼teaspoonlime zest
1teaspoonvanilla extract
Instructions
Step 1: Get ready
Preheat the oven to 350 ºF [175 ºC].Line a muffin pan with 8 cupcake liners. Scoop equal amounts of batter into each of the 8 paper liners.
Step 2: Combine
In a mixing bowl, combine the dry ingredients (flour, baking powder, cinnamon powder, nutmeg, clove powder, and salt). Stir to mix them well.In a separate mixing bowl, combine carrot, ginger, raisins, orange zest, and walnuts and mix well.
Step 3: Whisk
In the electric mixer bowl, combine wet ingredients (eggs, coconut oil) and add the sugar. Whisk over medium speed until the egg mix has turned a very light color and the sugar has dissolved.Slowly add the dry ingredient mix and beat until the batter is fluffy and smooth.
Step 4: Fold in Carrot
Stop the mixer, add the carrot mix, and combine with a spatula in a folding motion.
Step 5: Bake
Pour equal amount of batter into the paper muffin liners (an ice cream scoop – if you have one – makes it easier to do that).Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, and cool to room temperature.
Step 6: Make the icing
In the meantime, make the cream cheese icing by combining the cheese, cream, and sugar. Beat until it turns into a smooth mixture with no clumps. Add the lime juice, zest, and vanilla extract, and beat until they are all incorporated into the icing.
Step 7: Cover
Cover the carrot cupcakes with cream cheese frosting.