I think it’s become a ritual to share carrot related recipes to kick off spring….and this time it’s yet again another carrot recipe… Carrot Pecan Cupcakes!! I know I’m a bit late…I had actually planned this for Easter but somehow I couldn’t manage to post as I was on a holiday 
…… BTW….Did I tell you how much I love baked goodies with carrot….and the cream cheese frosting is to die for….my all time favourite!!
Super moist spiced cake topped with a silky smooth cream cheese frosting, these Carrot Pecan Cupcakes are satisfyingly hearty. In addition, these classic cupcakes have toasted pecan nuts for texture….A perfect springtime treat !!
The cupcake batter comes together super easily, no electric mixer needed! AND it uses some oil and the rest of the moisture is added in via unsweetened applesauce. This lightens up the cupcakes a little without sacrificing any flavour or texture. Next time I make these, I would like to further decrease the oil quantity and increase applesauce. Let me see how it turns out. You can also make these cupcakes with half all-purpose flour, half whole-wheat flour with equal success.
Pecan nuts are added into the batter then used as garnish on top of the cupcakes, if you wish. You can substitute with any other nuts of your choice or totally leave them if you don’t prefer. They add a crunch & texture to the cupcakes.
The spices in this recipe imparts a warm sweetness and it’s one of my favourite parts. It balances perfectly with the brown sugar, there’s no white sugar added here. The brown sugar adds more moisture and gives a complex sweetness. These cupcakes are a breeze to whip up in no time and I think the cream cheese frosting is the shining star of the cupcakes! !!
Without further ado, let’s make Carrot Pecan Cupcakes!!
Steps to make Carrot Pecan Cupcakes:
Prep Work:
- Preheat oven to 175C degrees (350F degrees).
- Butter or place muffin cups in a 12 cup muffin tin.
- Shred fresh carrots, no pre-shredded packaged ones please. Freshly grated carrots are more flavourful and moist!!
Let’s get started:
- Roughly chop some Pecan nuts and lightly roast them. Save some whole nuts for garnish.
- Combine and whisk all dry ingredients in a bowl (except nuts).
- Combine and whisk all wet ingredients in a separate bowl (except shredded carrots).
- With a spatula, manually stir and fold in the dry ingredients into the wet ingredients until just combined. Do not over mix.
- Add finely shredded carrots and toasted nuts.
- Gently fold in the finely shredded carrots and toasted nuts.
- Portion into 12 muffin cups, fill in about half full and top each cupcake with a reserved pecan.
- Bake at 175C for 20-22 minutes or until a toothpick comes out clean or with just a few moist crumbs.
Cool slightly in the muffin tray. Then remove cupcakes and cool on a wire rack.
When cooled decorate cupcakes with cream cheese frosting or any frosting of your choice.
Cream Cheese Frosting:
Click HERE to get the recipe for cream cheese frosting.
This recipe makes enough cream cheese frosting to generously frost each cupcake. If you don’t like or you think it’s too much frosting, feel free to cut the frosting recipe in half.
A Quick Summary:
Carrot Pecan Cupcakes | Moist Carrot Cake Cupcakes Recipe | Spiced Carrot Cupcakes With Cream Cheese Frosting
Ingredients
- 1 cup brown sugar packed (light or dark)
- ¾ cup Vegetable oil or canola oil
- ¼ cup Unsweetened Apple Sauce or a little more if needed
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups All-Purpose Flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground/grated ginger
- ¼ teaspoon allspice
- 1/8 tsp. ground cloves
- ½ teaspoon salt
- 2 cups very finely grated carrots
- ¾ cup Pecan Nuts toasted
Frosting:
- Click HERE for the recipe.
Instructions
- Preheat oven to 175C degrees (350F degrees).
- Butter or place muffin cups in a 12 cup muffin tin.
- Roughly chop some Pecan nuts and lightly roast them. Save some whole nuts for garnish.
- Combine and whisk all dry ingredients in a bowl
- Combine and whisk all wet ingredients in a separate bowl.
- With a spatula, manually stir and fold in the dry ingredients into the wet ingredients until just combined. Do not over mix.
- Add finely shredded carrots and toasted nuts.
- Gently fold in the finely shredded carrots and toasted nuts.
- Portion into 12 muffin cups, fill level with the top and place a whole pecan nut for garnish.
- Bake at 175C for 20 minutes or until a toothpick comes out clean.
Frosting:
- Click HERE for the recipe.
- This makes enough frosting to generously pipe frosting on the cupcakes. If you will be spreading it on, you can cut the recipe in half.
My Notes:
- Avoid over mixing the cake batter, the gluten in the flour can form elastic gluten strands, resulting in a more dense, chewy texture.
- Do not over bake, as it will dry out the cupcakes.
- Don’t overfill the cupcake liners. They should be about half full. The cupcakes come out pretty flat, and that is just fine. It’s easier to frost them that way!
- For the best and creamiest frosting, be sure your cream cheese and butter are at room temperature. Beat them together until completely smooth, there should be no lumps.
- You may freeze frosted or unfrosted cupcakes up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Do check out BAKING RECIPES & DESSERT RECIPES from blog!!
Recipes with Cream Cheese Frosting:
Many more to come!!…..STAY TUNED!!
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Happy Cooking 🙂
Cheers !!
Padma.
