Walnut Carrot Cupcakes


Walnut Carrot Cupcakes

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    You've heard of adding carrots to cupcakes (because it's delicious), but what about beets? Not only is it a great way to add an extra serving of veggies into your desserts, but it adds additional moisture and softness to your cupcake. For extra crunch, we recommend adding extra Fisher walnuts for garnish.

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    Servings and Ingredients

    Serves 24
    Walnut Carrot Cupcakes
    2 c. Hy-Vee all-purpose flour
    1 ½ tsp. Hy-Vee baking powder
    1 tsp. Hy-Vee baking soda
    1 tsp. Hy-Vee ground cinnamon
    ½ tsp. Hy-Vee ground ginger
    ½ tsp. Hy-Vee salt
    ¼ tsp. Hy-Vee ground nutmeg
    2 c. Hy-Vee granulated sugar
    1 c. Hy-Vee vegetable oil
    4 Hy-Vee large eggs
    1 ½ tsp. Hy-Vee vanilla extract
    1 orange, zested, plus additional for garnish
    2 medium carrots, peeled and grated
    1 (8-oz.) can sliced beets, unpickled, juice reserved, grated, and divided
    1 ½ c. Fisher Chef's Naturals chopped walnuts, toasted and cooled, plus additional for garnish
    Cream Cheese Frosting
    1 (8-oz.) pkg. Hy-Vee cream cheese, softened
    ½ c. Hy-Vee unsalted butter, softened
    2 ½ c. Hy-Vee powdered sugar
    1 tsp. Hy-Vee vanilla extract

    Things To Grab

    • 2 (12-cup each) standard-size muffin tins
    • Cupcake liners
    • Small bowl
    • Whisk
    • 2 large bowls
    • Spatula
    • Wooden toothpick
    • Wire cooling rack
    • Electric mixer


    1. Preheat oven to 375 degrees. Line 2 (12-cup each) standard-size muffin tins with cupcake liners; set aside. 

    2. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg; set aside. 

    3. In a large bowl, whisk together sugar, oil, eggs, vanilla, and orange zest. Add shredded carrots and beets, reserving 2 tablespoons finely minced beets for frosting; stir until batter is well combined. Gently stir in flour mixture until just combined; fold in walnuts. 

    4. Add batter to muffin tin, filling about 3/4 full. Bake 18 to 22 minutes, or until a toothpick inserted into center comes out clean. Cool completely on a wire cooling rack before frosting. 

    5. Once cupcakes have completely cooled, make Cream Cheese Frosting: Beat together softened cream cheese and butter in a large bowl with an electric mixer until smooth. Add powdered sugar, 1 cup at a time, scraping down sides of bowl as necessary. Stir in 2 tablespoons reserved minced beets and vanilla extract. Beat until well combined. Thin frosting with reserved beet juice to reach desired consistency. Frost cupcakes as desired and top with additional Fisher walnuts, if desired. 

    Nutrition facts


    360 Calories per serving
    1 cupcake

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 50mg
    • Sodium: 180mg
    • Total Carbohydrates: 40g
    • Protein: 4g

    Daily Values

    Iron 6%
    Calcium 2%
    Vitamin D 0%
    Potassium 2%

    Recipe Source:

    Courtesy of Fisher Nuts