Carrot Cupcakes with Cream Cheese Frosting

Cupcake Ingredients:

1 ½ cups of flour

1 tsp of baking powder

½ tsp baking soda

1 tsp ground cinnamon

½ cup of vegetable oil

¾ cups of white sugar

½ cup packed brown sugar

3 eggs

1 tsp of vanilla extract

2 cups of grated carrots (Approx. 8 ozs. peeled and ends removed)

½ of chopped pecans (if using)

Frosting Ingredients:

8 ozs. of softened cream cheese

¼ cup of room temperature unsalted butter

4 cups of icing sugar

1 tsp vanilla

Directions:

Pre-heat oven to 350 degrees.

Line cupcake holder to paper liners, if desired (Silicone versions ns do not really need liners).

Mix the dry ingredients into a medium bowl and set aside.

Add the oil, sugars, eggs and vanilla to an electric mixer. Mix at medium speed until light creamy.

Gradually add in the dry ingredients at a low speed. Do not over mix.

Remove the bowl from the mixer and fold in the carrots and pecans until evenly distributed.

Evenly divide the Mixture between the cupcake holders. Bake the cupcakes in the pre-heated oven for 24 to 28 minutes, or until a toothpick inserted comes out clean.

Remove the cupcakes from the oven and allow them to cool for 5-10 minutes before transferring them to a wire rack to cool completely.

In the meantime, in a mixing bowl, beat the cream cheese and butter until creamy. Slowly add in the icing sugar and then mix in the vanilla.

Once the cupcakes are completely cooled, use a pastry bag with your choice of tips to generously frost them. Top with the chopped pecans if using.

Store the cupcakes in an airtight container and place them in the fridge. Once it is time to consume them, bring them to room temperature.