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1
Preheat oven to 350F.
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2
In a large bowl, combine carrots, walnuts, pineapple, and 1/2 cup of the flour.
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3
Mix and set aside.
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4
In a medium bowl, sift remaining flour and combine with cinnamon, nutmeg, baking soda and salt.
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5
In a large bowl, combine eggs and sugar and whip with a hand mixer until just comined, then slowly add vegetable oil until emulsified.
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6
Fold flour mixture into egg batter until well combined, then stir in carrot mixture.
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7
Line cupcake tins with liners and spoon in batter, filling about three-quarters full.
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8
Bake for 20 minutes or until a cake tester inserted in the center comes out clean.
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9
transfer to a rack; let cool.
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10
FROSTING: In a stand mixer, combine butter, sugar, lemon juice and zest and vanillla and whip until light and fluffy, about 4 minutes.
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11
TIP: This recipe works well as a cake,.
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12
Pour batter into a round (10-inch) cake and place in a 350F oven for 1 hour or until a cake tester inserted in the center comes out clean.
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13
Transfer to rack; let cool and cover with frosting (same amount as used for cupcakes).
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14
OPTIONAL GARNISH: Into a bowl, break shredded wheat into small pieces and set aside.
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15
In a small pan over low heat add syrup and butter, Cook until butter is melted.
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16
Pour in shredded wheat and mix to coat.
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17
Let cool until warm enough to form into 1-inch nest.
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18
Knead marzipan with ground walnuts until well mixed.
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19
Divide marzipan into three parts and add desired food coloring.
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20
Form into small eggs in nest and place genetly atop cupcakes.
