These are the prettiest Carrot Cake Cupcakes I’ve ever seen!  Lynette Byrd is the winner of a Domino Sugar Prize Basket with products & baking essentials! FULL RECIPE below! 

2 large eggs
1 3/4 cup of AP flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp kosher salt
1/4 tsp ground ginger
1/4 tsp nutmeg
2 Sticks of unsalted butter
2/3 cup packed Domino® Light Brown Sugar (Get coupons:
1/2 c. granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1/3 cup buttermilk
1 1/2 cups of shredded carrots
1/2 cup of chopped walnuts

Heat oven to 350 degrees. Mix flour, baking soda, baking powder, cinnamon, salt, nutmeg and ginger well. Using a stand mixer to beat butter, white and brown sugars on high until it’s light and fluffy for 2 minutes, add the eggs and vanilla flavor, mix well. Add the milk and carrots and mix until it’s combined. Reduce the mixer speed to low and add flour. Mix well and remember to scrape the bowl to make sure everything is mixed well. Use a 12 cup pan and fill each cup half way with batter-do not fill to the top. You may have enough batter left for a few more. Bake for 15-18 minutes and cool completely.

Cream cheese icing:
1 stick of butter
8 ounces cream cheese
3 cups confectioners sugar
2 teaspoons pure vanilla extract

To mix icing: Place ingredients in bowl and beat on high speed for 2 minutes. Spread icing generously onto cooled cupcakes
Garnish cupcakes around the edges with walnuts (Carrot decorations optional)

Ask for Domino® Light Brown Sugar – don’t settle for less! Domino® Light Brown Sugar has a nutty, caramel flavor, moistness, and subtle molasses flavor. It’s ideal for cookies, shortbread, spiced cakes, brownies, and crumble toppings. Generally, if a recipe doesn’t specify Dark or Light Brown, it is intended that Light Brown be used. For more holiday recipes from Domino® Sugar, please visit