Carrot Cupcakes with Cream Cheese Frosting

For this recipe you’ll need:

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon fine sea salt

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon freshly grated nutmeg

• 1 cup packed light brown sugar

• 1/2 cup grapeseed oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1/2 cup raisins  
• 12 pecan halves, toasted

Cream Cheese Frosting:

• 8 oz cream cheese, room temperature

• 1 stick unsalted butter, room temperature

• 1 teaspoon vanilla extract

• 2 to 3 cups powdered sugar

• Assorted food coloring, if desired

Directions:

1. Preheat oven to 350°. Line a muffin tin with paper liners and set aside.  

2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl.   

3. In a separate bowl, whisk together brown sugar, oil, eggs and vanilla.   

4. Stir the grated carrots and raisins into the flour mixture. Add the oil mixture, stirring until just combined.  

5. Divide the batter among the twelve muffin cups. Bake until the cupcakes are springy in the middle and a cake tester comes out clean, 20 to 25 minutes.

6. While baking make cream cheese frosting.

   1. Using an electric mixer, beat cream cheese, vanilla extract, and butter in large bowl until smooth.

   2. Add powdered sugar and beat until fluffy and smooth.
   3. Add the color of your choice to the frosting

7. Allow the cupcakes to cool. Once cool, frost each cupcake with Cream Cheese Frosting and top with a toasted pecan.