*Preheat oven 350 degrees
*Microwave finely gated carrots with 1tablespoon water for 1-1/2 minutes.
*Drain and set aside
*Mix together in a large bowl the first seven dry ingredients.
*Add eggs and vegetable oil
*Beat with mixer on low speed until blended through
*Fold in the carrots and walnuts until evenly blended.
*Pour into cupcake liners and bake 20 minutes
*Test with toothpick before removing from oven

For frosting:
Mix all ingredients together and mix on medium speed until smooth. Add coloring to change frosting color if desired. I like Wilton icing color gels.

To decorate:
I like to frost with a pastry bag with a large tip. Color the marzipan in your colors of choice with the Wilton icing gels. Shape, using Daisy and leaf cutters. Roll and form vegetable such as pumpkins and corn by hand

Chef's Note & Story

I started a tradition when my daughters and nieces we very small. Thanksgiving morning I would have cupcakes for them to decorate while they watched the Thanksgiving Day parade on TV. Those first years the cupcakes were hideous, with mounds of every colored frosting on them. As the years went on the artistry improved. Sometimes I would change it up, having them decorate large cookies or mini bundt cakes. One year I made a red velvet cake with chocolate ganache. I had them made a marzipan cornucopia with autumn vegetables spilling out from it. It adorned the cake beautifully and tasted delicious. Even though the girl’s ages range from 15- 24 they still expect this tradition to continue. The first thing my niece asked when she came home from college was what are we decorating for Thanksgiving? This year we went back to cupcakes. I made the carrot cake cupcakes with cream cheese frosting and they decorated with the marzipan. This is something I know they will all be doing with their children someday.