Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Carrot Ginger Cupcakes 3.5 (55) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 12 cupcakes Carrot cake, a perennial favorite, gets the cupcake treatment, complete with orange-ginger frosting. Ingredients ⅔ cup (2 ounces) pecan halves 6 carrots (about 7 ½ ounces), peeled 2 large eggs, room temperature ¼ cup buttermilk, room temperature 1 teaspoon pure vanilla extract 1 ⅓ cups sugar 1 cup vegetable oil 2 teaspoons freshly grated ginger 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon Orange Ginger Frosting Directions Heat oven to 350 degrees. Spread pecans in a single layer on an ungreased baking pan. Transfer to oven, and roast until toasted and brown, about 8 minutes. Give the pan a shake midway through roasting to make sure they roast evenly. Remove pan from oven, and let stand until completely cool. Finely chop pecans, and set aside. Line muffin tin with cupcake liners. Set aside. Using the smallest holes (less than 1/4-inch in diameter) of a box grater, grate carrots to yield 1 3/4 cups. Place grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the dry ingredients into the carrot mixture until just combined. Fold in toasted pecans. Using a large metal spoon, fill each cupcake to the top of the paper liner. Bake until a cake tester comes out clean, rotating the pan halfway through, 20 to 25 minutes. Let cool in pan for 10 minutes, then remove to cooling rack to cool completely. Spread about 1/ 4 cup frosting on each cupcake and serve. Store in an airtight container up to two days. Rate it Print