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1
Preheat the oven to 350F.
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2
Line two standard 12-cup muffin pans with paper liners.
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3
Spread pecans in a single layer on a rimmed baking sheet; toast until fragrant, about 10 minutes.
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4
Transfer to a plate; let cool completely.
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5
Chop pecans finely, and set aside.
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6
In a medium bowl,whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
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7
Using the smallest holes of a box grater, grate carrots.
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8
(You will need a total of 2 1/2 cups.)
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9
Place grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until combined.
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10
Using a rubber spatula, fold the flour mixture into the carrot mixture until combined.
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11
Fold in the chopped pecans.
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12
Divide batter evenly among the muffin cups.
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Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
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14
Transfer pans to a wire rack.
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15
Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up.
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16
Spread tops with Orange Cream-Cheese Frosting, swirling to coat, and garnish with Mini Marzipan Carrots.
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17
Cupcakes can be kept in an airtight container in the refrigerator for up to 3 days.
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18
Butter two 8-by-2-inch round cake pans; line the bottoms with parchment paper.
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19
Butter parchment, and dust with flour, tapping out excess; set aside.
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20
Follow instructions for Carrot-Ginger Cupcakes, dividing batter between the prepared pans.
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Bake until a cake tester inserted in the centers comes out clean, 35 to 40 minutes.
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22
Transfer cakes to a wire rack to cool 15 minutes.
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23
Run a knife or an offset spatula around the edges.
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24
Invert cakes onto the rack; peel off the parchment.
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25
Reinvert cakes and let them cool completely, top sides up.
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26
Using a serrated knife, trim tops of cakes to make level.
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27
Slice each cake in half horizontally into two layers.
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28
Place one of the bottom layers on a cake plate, and spread 3/4 cup frosting over the top.
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29
Repeat with the remaining layers and more frosting.
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30
Spread entire cake with remaining frosting and refrigerate until well-chilled, at least 4 hours or up to 4 days, covered with a cake dome.
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31
When ready to serve, place Marzipan Carrots on top and around the edge of the cake.
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32
In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes.
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Add cream cheese, and beat until combined and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
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34
Add the remaining ingredients, and beat 5 minutes.
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35
Frosting can be kept at room temperature, covered with plastic wrap, for up to 2 hours.
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36
With a toothpick, add a dab of food coloring to the marzipan and knead with fingers to combine; continue until desired shade is achieved.
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37
Shape mounded 1/2 teaspoons of marzipan into 24 balls, and place on a clean work surface.
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38
Using your hands, roll each piece back and forth to form a 2-inch log.
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39
Using your fingers, shape one end of each log into a tapered point to form a carrot shape.
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40
(It neednt be perfect; garden carrots have lumps and bumps.)
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41
Use the tip of a skewer or toothpick to make a small hole at the top of the carrot.
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42
Using a paring knife, make small grooves across the surface of each carrot in a random design.
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43
Carrots can be kept at room temperature, in an airtight container, for up to 1 week.
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44
When ready to serve, roll carrots in cookie crumbs, lightly brushing off excess, and insert carrot greens into the holes.
