Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting

Who knew that one day carrot cake would become one of my favorite kinds of cake? The stuff is really just hard to beat. It’s incredibly moist, perfectly spiced, deliciously sweet, it’s texture lands right in the middle of fluffy and dense, and that light tang from the silky smooth cream cheese frosting enhances the cakes flavors in all the best ways. I love that they even have a crunch factor too, thanks to the crowning of pecans. They basically have the best of everything in a cupcake. When I make a layered carrot cake, I can, and do, finish half of the cake myself within just a few days.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 1/2 cups very finely shredded carrots (from about 4 medium carrots)
  • 2/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil
  • 2/3 cup chopped pecans
  • 1/2 cup butter, softened (I like to use 1/4 cup unsalted, 1/4 cup salted)
  • 6 oz cream cheese, softened
  • 3 1/4 cups powdered sugar
  • 1/2 tsp vanilla extract
Read the whole recipe on Cooking Classy