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1 Preheat The Oven To 350F. Toast The Walnuts In The Oven For 5 Minutes. Remove From The Oven And Set Aside To Cool. 2 Rinse The Carrots And Peel The Rough Skins Off, Then Grate The Carrots. 3 Place The Carrots, Buttermilk, Oil, Sugar, Eggs, Vanilla Extract And Orange Zest Together In A Bowl And Whisk Thoroughly. 4 In Another Bowl Whisk The Flour, Baking Soda, Baking Powder, Salt, Cardamom, And Cinnamon. 5 Fold The Flour Mixture Into The Carrot Mixture, Being Sure Not To Overmix. Fold In The Toasted Walnuts Until Evenly Incorporated. 6 Scoop Into Cupcake Papers About 1/2 To 3/4 Full And Bake For 19-21 Minutes At 350F, Being Sure To Rotate The Pan After The First 15 Minutes Of Baking. Afterwards Allow To Cool For 5 Minutes Before Taking The Cupcakes Out Of The Cupcake Tin And Allowing Them To Fully Cool On A Wire Rack. Frost Cooled Cupcakes. Makes 24 Cupcakes. Cream Cheese Frosting 1 Cup Of Unsalted Butter, Softened 16 Oz Of Philadelphia Cream Cheese 1 1/2 Cups Of Powdered Sugar Beat The Cream Cheese And Butter On Medium Speed Until Well Combined. Sift In The Powdered Sugar And Mix. Spread Onto Cooled Cupcakes.
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