Carrot Cake Cupcakes (Moist, Cream Cheese Frosting) - Zest Plate

Name: Carrot Cake Cupcakes (Moist, Cream Cheese Frosting) - Zest Plate
Total time: 37 min
Ingredients: 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/2 cup (120ml) vegetable oil; 1 cup (200g) packed light or dark brown sugar; 2 large eggs, at room temperature; 1/3 cup (80g) unsweetened applesauce, at room temperature; 1 teaspoon pure vanilla extract; 1 and 1/2 cups (200g) peeled, shredded, and coarsely chopped carrots (about 3 large carrots); 3/4 cup chopped walnuts or pecans (optional); 8 ounces (224g) full-fat block cream cheese, softened to room temperature; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 3 cups (360g) confectioners' sugar; 1/8 teaspoon salt; White chocolate carrot toppers (see notes for instructions); Finely chopped walnuts or pecans

zestplate.com

Moist, spiced carrot cake cupcakes topped with tangy cream cheese frosting. Loaded with carrots, walnuts, and warm spices. Makes 24.

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Ingredients

1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (120ml) vegetable oil
1 cup (200g) packed light or dark brown sugar
2 large eggs, at room temperature
1/3 cup (80g) unsweetened applesauce, at room temperature
1 teaspoon pure vanilla extract
1 and 1/2 cups (200g) peeled, shredded, and coarsely chopped carrots (about 3 large carrots)
3/4 cup chopped walnuts or pecans (optional)
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar
1/8 teaspoon salt
White chocolate carrot toppers (see notes for instructions)
Finely chopped walnuts or pecans