Carrot Cake Cupcakes
Ingredients
- For the cupcakes:
- 1 cup pecans
- 1½ cups all-purpose flour, spooned and leveled
- 1 teaspoon ground cinnamon
- ½ teaspoon table salt or fine sea salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- 1 cup packed dark brown sugar
- ½ cup canola oil
- 1 large egg
- ¾ pound carrots, coarsely grated (about 2 cups)
- For the frosting:
- 8 ounces bar cream cheese, at room temperature
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- ½ teaspoon pure vanilla extract
- pinch table salt or fine sea salt
- 1½ cups confectioners’ sugar
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