I've never made carrot cake, but after this... I want to make it a million times over. This recipe is adapted from Simply Sweet, and is a cinche to whip up.
Cupcakes:
1 cup pecans1 1/2 cups flour
1 tsp ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup packed light brown sugar
1/2 cup canola oil
1 large egg
3/4 pound carrots, coarsely grated
Frosting:
8 ounces reduced fat cream cheese
4 tablespoons butter
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioners' sugar
Heat your oven to 350. Line a standard 12-cup muffin tin with paper liners.
Whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg in a large bowl; set aside.
In a medium bowl whisk together the brown sugar, oil and egg.
Fold in the carrots and 1/2 cup of pecans.
Add the carrot bowl to the flour bowl and mix until just combined. You want it to be moist but not overly wet. It will take longer for your cupcakes to bake, and, your carrots will clump together.
Divide the batter into twelve muffin cups and bake, rotating once for 20 minutes. Let them cool a bit on a wire rack before you add any frosting.
You ready? Make your frosting...
Beat the cream cheese, butter, vanilla, and salt with an electric mixer on medium speed until smooth. Gradually add your confectioners' sugar (and be careful... my kitchen looked like it snowed). When its smooth, toss it in the fridge until its hardened slightly.
Delish! Big hit for a birthday treat. :)
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