Carrot Ginger Cupcakes
Ingredients
- 2/3 cup (2 ounces) pecan halves
- 6 carrots (about 7 1/2 ounces), peeled
- 2 large eggs, room temperature
- 1/4 cup buttermilk, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/3 cups sugar
- 1 cup vegetable oil
- 2 teaspoons freshly grated ginger
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Orange Ginger Frosting
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