Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Ingredients: For the cupcakes:; 1 cup pecans; 1 1/2 cups all-purpose flour, spooned and leveled; 1 teaspoon ground cinnamon; 1/2 teaspoon table salt or fine sea salt; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon ground nutmeg; 1 cup packed dark brown sugar; 1/2 cup canola oil; 1 large egg; 3/4 pound carrots, coarsely grated (about 2 cups); For the frosting:; 8 ounces bar cream cheese, at room temperature; 4 tablespoons (1/2 stick) unsalted butter, at room temperature; 1/2 teaspoon pure vanilla extract; pinch table salt or fine sea salt; 1 1/2 cups confectioners’ sugar

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"You’ll go nuts for these rich, pecan-studded classics. Get the recipe for Carrot Cake Cupcakes...."

INGREDIENTS

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For the cupcakes:

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1 cup pecans

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1 1/2 cups all-purpose flour, spooned and leveled

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1 teaspoon ground cinnamon

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1/2 teaspoon table salt or fine sea salt

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1/2 teaspoon baking powder

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1/4 teaspoon baking soda

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1/4 teaspoon ground nutmeg

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1 cup packed dark brown sugar

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1/2 cup canola oil

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1 large egg

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3/4 pound carrots, coarsely grated (about 2 cups)

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For the frosting:

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8 ounces bar cream cheese, at room temperature

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4 tablespoons (1/2 stick) unsalted butter, at room temperature

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1/2 teaspoon pure vanilla extract

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pinch table salt or fine sea salt

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1 1/2 cups confectioners’ sugar

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