Carrot Cake Cupcakes with Cream Cheese Icing
Sweet, full of flavor, and topped with the creamiest of cream cheese icings, these carrot cake cupcakes are amazing little treats that usher in "all
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Cooking tools:
- Hand mixer
- Muffin tin
- Cupcake liner
- Grater
- Cooling rack
- Peeler
- Cutting board
- Chef's knife
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 1 cup pecan halves, plus more for garnish
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 cups Golden Barrel organic cane sugar
- 1 Tbsp Golden Barrel blackstrap molasses
- 1 cup Golden Barrel coconut oil, melted
- 4 large eggs
- 3 cups grated carrots
- 1 1/2 bricks (12 oz) cream cheese
- 3/4 cup (1 1/2 sticks) butter, at room temperature
- 2 tsp vanilla extract
- 4 cups confectioners sugar
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