Ingredients
1¼cupsall-purpose flour
½tspbaking soda
½tspbaking powder
¼tspsalt
1tspground cinnamon
tspground nutmeg
1½cupscarrots,finely shredded, from about 4 medium carrots
⅔cupgranulated sugar
⅓cuplight-brown sugar,packed
2eggs,large
¼cupunsweetened applesauce
1tspvanilla extract
½cupvegetable oil
¾cuppecans,chopped, or any choice of nut
½cupunsalted butter,nearly at room temperature
8ozcream cheese,nearly at room temperature
3½cupspowdered sugar
½tspvanilla extract
¼cupMarzipan
Orange gel food coloring
cocoa powder
12parsley stems,small curly
Preparation
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.
In a separate large mixing bowl, whisk together granulated sugar and brown sugar, then add eggs. Using an electric hand mixer, blend mixture on low speed for about 30 seconds, until slightly pale.
Mix in applesauce and vanilla extract. With the mixer running on low speed, slowly pour in vegetable oil and mix until combined, then mix for 20 seconds longer.
Mix in half of the dry ingredients, then pour the shredded carrots into the bowl with the remaining flour mixture and toss in flour mixture to coat carrots. Pour carrot mixture into the batter and blend until evenly combined.
Pour batter into paper-lined muffin cups, filling each cup about ¾ full.
Bake in preheated oven for about 19 to 21 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
Cool in muffin tin for several minutes then transfer to a wire rack and cool completely.
Using an electric mixer whip together butter and cream cheese on medium-high speed until smooth and fluffy. Mix in vanilla extract.
With the mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. Frost cupcakes with cream cheese frosting then immediately roll edges of frosting in chopped pecans or any choice of nuts.
Tint marzipan with orange gel coloring and knead to evenly incorporate color. Separate small pieces at a time then roll into carrot shapes (roll a tapered log shape).
Dip a toothpick lightly in cocoa powder, shaking off excess then gently roll carrot across toothpick in random places while slightly rotating to make slight indentations to give it that natural look.
Poke a small hole on top of each carrot and insert parsley. Gently press carrots into frosting on top of the cupcakes.
Store in an airtight container in refrigerator. Allow to rest at room temperature until no longer cold before serving.
