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Authentic Vietnamese recipes from the Motherland

Carrot Cupcake with Caramelized Walnuts

Have you ever stood in the produce section of a grocery store and compared the prices of individual carrots vs. the 5-lb bag? Every. Single. Time. Damn you marketing people! What I do with all these carrots? The first thing that comes to mind is to grate them up and stuff them into cupcakes, and that was what I did.

Carrot Cupcake with Caramelized Walnuts

Carrot Cupcake Recipe (makes 14)

Ingredients

  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots, squeeze out excess liquid
  • 1/2 cup crushed pineapple or apple sauce (squeeze out excess liquid)
  • 1/2 cups walnuts

Instructions

  1. Preheat oven to 350 F.
  2. In a small bowl, whisk together the sugar, flour, baking soda, salt and cinnamon. Set aside.
  3. In another bowl, whisk together the vegetable oil, eggs, and vanilla extract.
  4. Add the dry mixture into the wet mixture a third at a time. Mix after each addition until evenly incorporated.
  5. Add the carrots, pineapple/applesauce and walnuts. Mix until evenly incorporated.
  6. Fill cupcake liners 3/4 full.
  7. Bake for 18-20 minutes until a toothpick inserted in the middle of the cupcake comes out clean.

Cream Cheese Frosting Recipe

Ingredients

  • 4 oz or 8 tablespoons unsalted butter at room temperature
  • 4 oz or 8 tablespoons cream cheese at room temperature
  • 2 cups sifted powdered sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon milk

Instructions

  • In a stand mixer with a paddle attachment, add everything together and mix on low. 
  • Increase the speed to medium until the frosting gets smooth and fluffy (at least 3 minutes).

Candied/Caramelized Walnuts Recipe

Ingredients

  • 1 cup walnuts
  • 1/4 cup granulated sugar
  • 1 tablespoon butter

Instructions

  1. In a small sauce pan, add all the ingredients together.
  2. Heat on medium high until sugar and butter is completely melted.
  3. Stir the walnuts for 1 minute to get a toasty finish.
  4. Transfer the walnuts to a plated lined with paper towels. The walnuts may start clumping so immediately separate them.
  5. Let the walnuts dry for 5 minutes.