Thomas Keller’s Carrot Cupcakes Adapted from Ad Hoc

Cupcakes (makes about 24) 2 cups cake 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 4 large eggs ¼ cup whole milk 1 teaspoon pure vanilla extract 1 cup granulated 1 cup packed light brown sugar 1 cup canola oil 3 cups finely shredded carrots 1 ½ cups coarsely chopped walnuts

Cream Cheese Frosting 1 ½ pounds cream cheese, at room temperature ½ pound (2 sticks) unsalted , cut into chunks, at room temperature 1 ½ cups powdered sugar, sifted 1 teaspoon pure vanilla extract

1. Preheat the oven to 350. Line 24 cupcake cups with paper liners.

2. Sift together the flour, baking powder, baking soda and cinnamon. Set aside.

3. In the bowl of a stand mixer fitted with the paddle, beat the eggs, milk, vanilla, and both until smooth. Beat in the oil. Slowly add the dry ingredients. Mix in the carrots and 1 cup of the chopped walnuts.

3. Divide the batter among the lined cupcakes (fill only 2/3 the way up – I over filled here). Bake for 10 minutes. Rotate the pans and bake for another 10 minutes or until a cake tester or wooden skewer inserted in the middle of the cupcakes comes out clean. Let cool 10 minutes, remove the cupcakes and place on cooling rack until room temperature.

4. Make the frosting. In the bowl of a stand mixer fitted with the paddle, beat the cream cheese at medium speed until smooth. Add the butter and mix until smooth. Beat in the powdered sugar, then add the vanilla. Scrape down the sides and beat for 30 seconds on high speed.

5. Spread the tops of the cupcakes with the cream cheese frosting and sprinkle with the remaining chopped walnuts.

The cupcakes are best frosted and eaten the day they are baked (of course!), but they can be refrigerated for up to two days; bring to room temperature before eating.