Honey Butter Carrot Cake

Ingredients

• 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

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