Honey Butter Carrot Cake

• FOR THE CUPCAKES
• 1 stick unsalted butter, softened (4 ounces, or 8 tablespoons)
• 1 cup granulated sugar
• 1/2 cup runny mild honey
• 1 tablespoon orange zest (optional)
• 2 cups shredded carrots
• 2 cups all purpose flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 4 large egg whites (about 1/2 cup)
• 1 1/8 cups buttermilk
• 1/2 cup dried currants (plumped if super dry in some hot water, then drained well. Pat dry with paper towels.)
• 1/2 cup finely chopped walnuts
• Frosting and Candied Walnuts
• 8 ounces softened cream cheese
• 1 stick unsalted butter, softened (4 ounces, or 8 tablespoons)
• 3 tablespoons mild runny honey
• 3 cups confectioner's sugar
• pinch of salt
• 1/8 cup granulated sugar for the candied walnuts
• 1/8 cup mild runny honey for the candied walnuts
• 1/8 cup water for the candied walnuts
• 24 walnut halves

1. Set oven rack to middle. Preheat oven to 350 degrees F. Line 24 muffin tins with liners. Lightly spray top of pan and liners with cooking spray.
2. In bowl of stand mixer, beat butter, sugar and honey for a few minutes until creamy.
3. Whisk together flour, cinnamon, salt and baking soda. Set aside. Whisk together egg whites, buttermilk, and vanilla. Set aside.
4. Beginning with buttermilk mixture, pour in 1/3 and mix well. Add 1/3 flour mixture. Repeat two more times, ending with flour mixture. Stir in nuts and currants and mix on medium speed for 30 seconds. Scrape bowl with a spatula to get any floury bits mixed in.
5. Spoon evenly into muffin cups about 3/4 full. Bake for 15 - 18 minutes, or until deep golden brown and a skewer comes out clean. Cool pans completely on cooling racks. At this point, cupcakes can be frozen. Defrost before frosting and serving.
6. FOR THE FROSTING: In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese, butter, honey and salt on medium-high speed. Add the confectioner's sugar and beat on medium-low speed until smooth.
7. FOR THE CANDIED WALNUTS: Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper, and spray lightly with cooking spray.
8. In a small saucepan, heat the sugar, water, and honey to boiling for a few minutes. Mixture will darken slightly. Remove from heat and stir in the walnut halves.
9. Using a slotted spoon, remove the nuts to the sheet pan and separate each piece. Bake for about 10 minutes. Let cool, but occasionally move the walnuts around. They will firm up pretty fast.
10. Frost and top each cupcake with a walnut half.

cupcakes, unsalted butter, sugar, runny mild honey, orange zest, carrots, flour, cinnamon, kosher salt, baking soda, vanilla, egg whites, buttermilk, currants, walnuts, frosting, cream cheese, unsalted butter, mild runny honey, sugar, salt, sugar, mild runny honey, water, walnut halves

Taken from food52.com/recipes/34278-honey-butter-carrot-cake (may not work)