Carrot cake cupcakes recipe

Ingredients

• 1½ cups all-purpose flour, spooned and leveled
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon ground nutmeg
• 1 cup packed dark brown sugar
• ½ cup canola oil
• 1 large egg, at room temperature
• ¾ pound carrots, coarsely grated (about 2 cups)
• 1 cup pecans, toasted and roughly chopped

• 1 (8-ounce) bar cream cheese, at room temperature
• ¼ cup (½ stick) unsalted butter, at room temperature
• ½ teaspoon pure vanilla extract
• ⅛ teaspoon salt
• 1½ cups confectioners’ sugar

1. Whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Whisk together the brown sugar, oil, and egg; fold in the carrots and ½ cup of the pecans. Add to the flour mixture; mix to combine.
2. Bake in a lined 12-cup muffin tin at 350°F for 20 to 25 minutes. Let cool.
3. Beat the cream cheese, butter, vanilla, and salt with an electric mixer until smooth. Beat in the sugar. Chill for 5 minutes. Frost cupcakes; top with remaining pecans.