Carrot Cupcakes with Walnuts

Ingredients:

For cupcakes:

• 1 cup premium wheat flour
• 3/4 tsp baking powder
• 1/2 teaspoon baking soda
• 3/4 tsp salt
• 1 teaspoon ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/2 cup sugar
• 1/3 cup brown sugar
• 1 tsp vanilla extract
• 1/3 cup walnut oil or vegetable oil
• 1/3 cup (5 1/3 tablespoons) melted butter
• 1 and 3/4 grated carrots (about 2 medium carrots)
• 1/2 cup lightly chopped walnuts
• 1 tbsp finely chopped candied ginger

For candied carrots and walnuts:

• 1 large peeled carrot
• Cooking spray
• 3/4 cup sugar
• 3/4 cup water
• 12 walnuts

For the cream:

• 6 tbsp (90 g) butter at room temperature
• 1 package (220 gr.) cottage cheese room temperature
• 1 teaspoon vanilla extract
• 1/8 tsp salt
• 3.5 cups powdered sugar, sifted

Preparation:

1. Make the cupcakes: Preheat oven to 175°C. Line 12 muffin tins with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
   
   In a large bowl, whisk together the eggs, sugar, brown sugar, melted butter, nut butter, and vanilla. Stir in the flour mixture, then add the grated carrots, chopped walnuts, and candied ginger.
2. Fill each muffin tin about two-thirds full with batter. Bake in the oven for 20 minutes. Let cool in the turned-off oven for 5 minutes, then remove and let cool completely.
3. Meanwhile, prepare candied carrots and walnuts: Spray a baking sheet with cooking spray. Using a vegetable peeler, cut 12 long strips of carrot. Combine the sugar and water in a small saucepan and bring to a boil. Reduce the heat, add the carrot strips, and simmer for 25-30 minutes until translucent.
   
   Using tongs, remove the carrots and, twisting each strip into small knots, place them on a baking sheet. Add the walnuts to the pan and cook for 5 minutes until shiny. Use a slotted spoon to remove the walnuts and spread them on the baking sheet; let the carrots and walnuts cool.
4. Prepare the cream: In a large bowl, beat the butter, cream cheese, vanilla, and salt with a mixer on medium-high speed. Beat in the powdered sugar on low speed; increase the speed again and beat for 3 minutes.
   
   Fill a pastry bag fitted with a round tip with frosting and pipe frosting onto the cupcakes. Top with candied carrots and walnuts.