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Preheat the oven to 350 degrees F, add papers to cupcakes tin then grate the carrots, and toast the nuts. Beat the sugar, oil, eggs, and vanilla together in a large bowl. In another bowl, sift together dry ingredients and whisk together.
Perfectly spiced, soft, and delicious Carrot Cake Cupcakes made with carrots, brown sugar, warming spices and topped with a generous helping of creamy, sweet, and tangy cream cheese frosting. These cupcakes are out of this world delicious and bake in half the time of a traditional carrot cake. These Carrot Cake Cupcakes are unbelievably delicious!
Preheat oven to 375 F. Mix butter, orange juice, honey, spices, salt and pepper in large bowl. Add carrots; toss to coat well. Arrange carrots in single layer on large parchment-lined sheet pan. Roast 20 to 25 minutes or just until carrots are tender.
Because carrot cake contains cream cheese frosting it shouldn’t be left at room temperature for more than 1 day especially if it’s warm in your kitchen. The cake will keep well in the fridge for up to 3-4 days.
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