These carrot cupcakes with cream cheese frosting were mostly a hit with the family. The original recipe calls for walnuts but my family does not like walnuts so I substituted pecans. The recipe also includes one tablespoon of finely chopped candied ginger which my husband tasted but I didn’t. I put in a heaping tablespoon and I think it could have used more. I also cut back on the carrots. The recipe calls for 1 3/4 cups but I only put one cup. I did not want the cupcakes to taste like a muffin. My husband said they were delicious. My son thought the frosting was too sweet, he doesn’t like cream cheese frosting. I liked them but did not love them. A mixed bag of reviews for my cupcake challenge this month. To get the recipe head over to the Food Network Carrot-Walnut Cupcakes.