Friday, April 18, 2014

Carrot Cupcakes {Foodie Friday}

Sometimes things just don't make sense, you know. Like I worked out consistently for 6 weeks and only lost 2 pounds. I was starting to feel really good and thought my clothes were fitting better. Then I got a stress fracture in my ankle and was out for 4 weeks. So naturally I lost 4 pounds, because that makes sense.

What does make sense?
Eating carrot cake for Easter. And what's better than cake? Cupcake, of course. You really can't skip the pecans on top, I'm telling you it really takes these delicious cakes to a whole nother level. 

One Year Ago: Pretzel Bites
Two Years Ago: Chicken Pot Pie

Carrot Cupcakes

Makes 12 cupcakes
Hands-On Time: 25m
Total Time: 1hr 25m


·         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




To make the cupcakes:
Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.

Line a standard 12-cup muffin tin with paper liners. Whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg in a large bowl; set aside. In a medium bowl, whisk together the brown sugar, oil, and egg; fold in the carrots and ½ cup of the pecans. Add the carrot mixture to the flour mixture and mix until just combined and evenly moistened (do not overmix).

Divide the batter among the muffin cups and bake, rotating once, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool slightly in the tin, then transfer to a wire rack to cool completely.

To make the frosting:
Beat the cream cheese, butter, vanilla, and salt with an electric mixer on medium speed until smooth. Reduce mixer speed to low and gradually beat in the confectioners’ sugar, beating until smooth. Refrigerate the frosting until slightly stiffened, 20 to 30 minutes. Frost the cupcakes, dividing the frosting evenly, and top with the remaining ½ cup of pecans.


  1. These look tasty! Thanks for linking up at Happiness is Homemade!

  2. What a great cupcake treat! Thanks for linking up with What's Cookin' Wednesday!