So Simply Sophie

I have an insatiable sweet tooth, which can often get me into trouble while trying to live a healthy lifestyle. Carrot cake has always been one of my absolute favorites, so I decided to combine healthier, (mostly) organic ingredients to create delicious mini carrot cakes. These cakes are rich, nutty, sweet and savory with a hint of spice, perfect for an after dinner treat.

For the Cupcakes:
1/4 cup chopped walnuts
1 1/2 cups whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon finely grated ginger
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup packed dark brown sugar
1/2 cup canola oil
1 large egg
2 cups coarsely grated carrots

For the Frosting:
8 ounces bar cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/2 teaspoon Pure vanilla extract
Pinch of fine sea salt
1 tablespoon orange zest
1/2 cup confectioner’s sugar
1 teaspoon honey

Instructions: Preheat oven to 350 degrees. Whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg in a large bowl, set aside. In a medium bowl, whisk together the brown sugar, oil, and egg; fold in the carrots, walnuts and ginger. Add the carrot mixture to the flour mixture and mix until just combined and evenly moistened (do not overmix). Spray a standard 12 muffin tin with olive oil cooking spray (you can use any kind of cooking spray or if you prefer, use paper liners). Divide batter among the muffin cups and bake for 20 to 25 minutes until a toothpick inserted in the center of a cupcake comes out clean. Let cupcakes cool. To make the frosting, beat the cream cheese, butter, vanilla, salt, honey and orange zest with an electric mixer on medium speed until smooth. Reduce mixer speed to low and gradually beat in the confectioners’ sugar, beating until smooth. Refrigerate the frosting until slightly stiffened (about 20 minutes). Frost the cupcakes and sprinkle frosting with ground cinnamon and chopped walnuts.