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1
Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands (you'll need about 48).
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2
Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat.
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3
Add the carrot strands and simmer until soft, about 10 minutes.
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4
Drain and cool slightly.
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5
Arrange the strands in squiggles on a parchment paper-lined baking sheet.
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6
Bake until dry, 25 to 30 minutes.
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7
Let cool completely.
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8
Make the cupcakes: Raise the oven temperature to 350 degrees F. Line two 24-cup mini-muffin pans with paper liners.
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9
Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground.
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10
Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined.
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11
Stir in the flour mixture until just combined.
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12
Divide among the mini-muffin cups, filling each three-quarters of the way.
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13
Bake until a toothpick comes out clean, 10 to 15 minutes.
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14
Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.
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15
Meanwhile, make the frosting: Beat the confectioners' sugar, cream cheese and butter with a mixer until fluffy.
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16
Beat in the lemon juice and almond extract.
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17
Pipe or spread on the cupcakes.
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18
Top with the candied carrots.
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19
Photograph by Con Poulos
