Cashew, Carrot, and Cardamom Cupcakes With Cashew Cream Cheese Frosting

recipe from Chockylit

makes 30 cupcakes


Cupcakes
1 pound carrots
2 tablespoons clarified butter or ghee
1/2 cup water
1 cup milk
1 teaspoon cardamom pods
1/2 cup sugar
3 large eggs
1 teaspoon vanilla
1 1/2 cups sugar
3/4 cup vegetable oil
1/2 cup milk
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoon ground cardamom
1 cup cashews, chopped


To make the cupcakes

Peel, rinse, and grate the carrots with a fine grater.


Sauté the carrots in clarified butter for 3 minutes. Add the water, bring to boil, cover and simmer for 3 minutes.


Remove the lid. Stir to cook off any remaining water.


Add the milk and cardamom pods. Simmer for 15 minutes stirring occasionally.


Add 1/2 cup of sugar and stir to dissolve. Simmer for 5 more minutes. You could stop here and have some yummy pudding to eat with vanilla ice cream.


Remove of the heat and allow to cool to room temperature. I spread the mixture on a sheet pan so it would cool faster. Remove cardamom pods.


In a large bowl, mix together the cooled, cooked carrot mixture, eggs, vanilla, 1-1/2 cups sugar, vegetable oil, and milk.


In another bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.


Stir the flour mixture into the carrot mixture. Continue to stir until combined.


Add the chopped cashews and stir to combine.


Scoop out into cupcake papers about 2/3 full. This will give you a nice dome that won’t overflow, so long as your oven is hot enough.


Bake at 350 degree for ~25 minutes or until toothpick comes out clean.

Cashew Cream Cheese Frosting

1 cup cashews

2-3 tablespoons vegetable or nut oil

1/2 stick (1/4 cup) butter, room temperature

8 ounces (1 package) of Philly cream cheese

3-4 cups powdered sugar

To make the frosting

Grind the cashews for a few pulses in a food processor to break them up.


Add two tablespoons of oil and continue to pulse until the nuts start to get creamy. Add more oil, 1 teaspoon or so at a time, until you get to a creamy consistency like chunky peanut butter.


Beat the butter and cream cheese at medium speed until creamy. Add the cashew butter and beat to combine. Scrape the bowl.


Sift 3 cups of the powdered sugar into the bowl. Beat to combine.


Add more sugar until you get to the consistency and sweetness you like.