Carrot Cake Cupcakes (Cream Cheese Frosting)

Ingredients: 

For the Carrot Cake: 

• 2 cups all purpose flour (or pastry flour if you have it) (190g) 
• ¾ teaspoon baking soda 
• ¾ teaspoon baking powder 
• 1 ½ teaspoons cinnamon 
• 3/4 teaspoon kosher salt 
• 3 eggs (150g) 
• 1 2/3 cups granulated sugar (330g) 
• 1 ¼ cup vegetable oil (255g) 
• 2 tablespoons lemon juice 
• 1 cup shredded carrots, packed (250g) 
• ½ cup toasted walnuts, chopped (90g) 

For the Cream Cheese Frosting & Finishing: 

• 20 oz cream cheese (not light, not whipped), room temperature 
• 1 cup butter (2 sticks), room temperature 
• 2 cups powdered sugar (220g) 
• 2 tablespoons lemon juice (20g) 
• 1 teaspoon vanilla extract 
• toasted walnuts, chopped, for garnish, optional 50g marzipan, optional

Read more on: Carrot Cake Cupcakes (Cream Cheese Frosting) @ americanheritagecooking.com

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