Carrot and Pecan Cupcakes


  • 1 cup flour
  • 2 cups grated carrots
  • ⅔ cup oil
  • ⅔ cup sugar
  • 2 eggs
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup chopped pecans
  • ½ cup cream cheese (Philadelphia), room temperature
  • ¼ cup butter, room temperature
  • 1½ cups powdered sugar
  • 1 tsp vanilla extract


  1. Heat oven to 180 degrees. Grease 12 muffin tins or line with cupcake liners and set aside. In a large bowl beat the eggs for a few seconds. Gently stir in the grated carrots and oil. Add the rest of the ingredients and stir to combine.
  2. Fill cupcake tins about ⅔ full. Bake for no more than 12-15 minutes or until golden brown. Remove from oven and allow to cool for at least 10 minutes before frosting.
  3. Beat the butter, cream cheese, and vanilla until fluffy combined. Gradually add the powdered sugar and cream until light and fluffy. Once the cupcakes have cooled frost with cream cheese frosting.

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