Carrot Cake Cupcakes with Cream Cheese Frosting

I love carrot cake! These cupcakes are so moist and delicious, recipe from

Carrot Cake Cupcakes

Carrot Cake Cupcakes 1

Carrot Cake Cupcakes:
1 cup pecans
1½ cups flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp nutmeg
1 cup dark brown sugar
1/2 cup canola oil
1 large egg
3/4 pound carrots, coarsely grated (about 2 cups)

Preheat oven to 350°. Spread pecans on rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop. Line 12 cup muffin pan with paper liners. Whisk together flour, cinnamon, salt, baking powder, baking soda, and nutmeg in large bowl; set aside. In medium bowl, whisk together brown sugar, oil, and egg; fold in carrots and ½ cup of the pecans. Add carrot mixture to flour mixture and mix until just combined and evenly moistened (do not overmix). Divide batter evenly among muffin cups. Bake 20 to 25 minutes until center is set. Cool completely before frosting.

Cream Cheese Frosting:
1 (8 oz) cream cheese, room temperature
4 Tbl butter, room temperature
1/2 tsp vanilla
pinch salt
1½ cups powdered sugar

Beat cream cheese, butter, vanilla, and salt with electric mixer until smooth. Gradually beat in powdered sugar, beating until smooth. Refrigerate frosting until slightly stiffened, 20 to 30 minutes. Frost cupcakes and top with remaining pecans.

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