Carrot Cake Cupcakes

Cream Cheese Frosting

• 8 oz cream cheese block at room temp

• 1 + ¼ cup powdered sugar

• 1/3 cup heavy cream

Beat cream cheese for about a minute. Beat in powdered sugar for another minute. Add heavy cream and have that beat for a final minute

Here’s What You’ll Need:

• 1 cup + 2 tbsp canola oil

• ½ cup sugar

• ½ cup brown sugar, packed

• ½ tsp vanilla extract

• 2 eggs

• 1 cup flour

• 1 tsp baking soda

• ¼ tsp sea salt

• 1.5 tsp cinnamon

• 1.5 cups finely shredded carrots

• ½ cup chopped pecans

Instructions:

1. Preheat oven to 350°F and grease a 12 count muffin pan or use liners

2. Combine oil, sugars, vanilla and eggs using a whisk

3. Add in flour, baking soda, salt and cinnamon and mix

4. Add in carrots and chopped pecans, mix

5. Pour into muffin cups in the pan, ¾ way full

6. Bake for 20-22 minutes until a toothpick comes out clean in the center

7. While baking make the frosting and add once cupcakes are cooled