Carrot Cake Cupcakes

Servings: 12 Cupcakes

Ingredients:
Carrot Cake
-3 cups grated carrots
-1/2 cup brown sugar
-2 eggs
-3/4 cup white sugar
-1/2 cup vegetable oil
-1 teaspoon vanilla extract
-1-1/2 cups all-purpose flour
-3/4 teaspoon baking soda
-1/2 teaspoon salt
-2 teaspoons ground cinnamon
-1/2 cup chopped pecans

Cream Cheese Icing
-4 ounces unsalted butter, softened
-4 ounces cream cheese, softened
-1 1/2 cups powdered sugar
-1 teaspoon vanilla extract

Directions:
1) In a bowl, combine grated carrots and brown sugar and set aside for an hour.

2) Preheat oven to 350 degrees.

3) In a standing mixer, beat eggs until light. Gradually beat in the white sugar, oil and vanilla.

4) Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed.

5) Stir in the carrot mixture and the pecans.

6) Pour into cupcake tins until 2/3 full.

7) Bake for 20 minutes in the preheated oven, until cake tests done with a toothpick.

8 ) For the cream cheese icing: In a standing mixer beat together the butter and cream cheese. With the mixer on low speed, add the powdered sugar 1/2 cup at a time until smooth and creamy.

9) Beat in the vanilla extract.

10) When cupcakes are completely cooled, frost with cream cheese frosting.

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