With carrot cake, I want spice but also want the carrots to be the star. I am a bit of a purist so I don’t prefer to add many other types of fruit like raisins or pineapple into my carrot cake. I think of that being more of a Hummingbird Cake rather than a traditional Carrot Cake. So armed with cinnamon and cardamom, the rainbow carrot cupcakes were born. To bring out the spice in the cupcakes, I made Cardamom Cream Cheese Frosting but also added a little lemon zest for that zip of brightness. It was so lovely! PERFECTION on the carrot cupcakes but also would be amazing with chocolate or vanilla cupcakes not to mention a spice cake.
The recipe is very straight-forward as it is originally from Food & Wine Magazine. I think you could even skip the frosting (but why would you) and have a fabulous carrot muffin. Please enjoy!