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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

  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots

Instructions

  1. Preheat oven to 350 F.
  2. In a small bowl, whisk together the sugar, flour, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. In a larger 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. Mix until evenly incorporated. Do not overmix.
  6. Fill cupcake liners 3/4 full.
  7. Bake for 25 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.

Cream Cheese Frosting Recipe

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.