Cupcakes 

• 1 1/4 cups (248g) vegetable oil 
• 2 cups (396g) Domino® Golden Sugar
• 1 teaspoon salt 
• 4 large eggs, at room temperature 
• 1 tablespoon cinnamon 
• 1/2 teaspoon ginger 
• 1/4 teaspoon cloves 
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour 
• 1 1/2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 3 cups (326g) finely grated carrots 
• 1 cup (113g) chopped walnuts or pecans

Frosting  

• One 8-ounce package cream cheese, softened 
• 8 tablespoons (113g) butter, softened 
• 4 cups (452g) Domino® Powdered, sifted if lumpy 
• 1 teaspoon vanilla extract 
• 1/2 teaspoon cinnamon 
• 1/4 teaspoon freshly grated nutmeg 

Topping 

• 1 cup (198g) Domino® Golden Sugar
• 1/3 cup (76g) water 
• 3/4 cup (85g) walnuts, coarsely chopped and toasted

Directions

Cupcakes 

1. Preheat the oven to 350°F. Lightly grease two standard muffin pan or cupcake pans, or line the pans with papers and grease the papers.
2. In a large bowl or the bowl of your stand mixer, beat together the oil, sugar, salt, eggs, and spices.
3. Whisk the flour with the baking powder and baking soda and add to the bowl, stirring to combine.
4. Add the carrots and nuts and mix until just blended. Scoop the batter into the prepared pans, using about 55g for each cupcake; a muffin scoop works well here.
5. Bake the cupcakes for 21 to 24 minutes, or until a toothpick inserted into the center of one of the middle cupcakes comes out clean.
6. Remove the cupcakes from the oven, and after about ten minutes transfer them to a rack to cool. Allow them to cool completely before frosting.

Frosting

1. In a large bowl or the bowl of your stand mixer, beat the cream cheese and butter at medium speed until smooth and creamy.
2. Reduce the speed to low and add the powdered sugar, vanilla, and spices.
3. Return to medium speed and beat for 1 to 2 minutes, until creamy.

Topping

1. Line a baking sheet with parchment and set it aside.
2. In a small saucepan, combine the sugar and water and cook over medium-high heat until the mixture reaches 320°F. Do not stir.
3. Remove the syrup from the heat and add the walnuts. 
4. Carefully transfer the mixture to the prepared pan. Cool completely before breaking into small pieces.  
5. Frost the cupcakes and garnish with the walnut brittle topping before serving.

Storing Information

Store covered in the refrigerator for up to one week; freeze for longer storage.