The Best Carrot Cake Cupcakes EVER

All I can say is YUM! I converted a regular layer cake recipe to a cupcake one with awesome results. Happy Birthday to my sister. And thanks to sous chef Lucy for helping!

Side note: DO NOT not toast those nuts. It makes a world of difference, seriously. Don't know how to toast nuts? It's easy...stick them in a dry pan over medium heat, tossing often, until they become fragrant. Let them cool before using. SO easy. DO NOT SKIP! (hahaha, did I make my point clearly enough?)

Side note part deux: Want to be lazy? Buy the bagged shredded carrots (1 bag will be fine) and chop a bit smaller. No need to grate!

Carrot Cake Cupcakes w/ Cream Cheese Frosting

Yields 24, can easily be halved

Ingredients:

For cupcakes

2 cups all-purpose flour

2 cups sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped toasted pecans, optional

For frosting:

2 (8-ounce) packages cream cheese, room temperature

1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 tsp vanilla extract
1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees F. Either grease the cupcake trays or place a liner in each.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

Using an ice cream scoop, fill each hole 2/3 full. Bake for approximately 20-22 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cupcake and enjoy!