1 1/2cupsfinely shredded carrotsapprox. 3 large carrots
The frosting:
8ouncecream cheese bricksoftened to room temperature
1/2stickbuttersoftened to room temperature
1teaspoonvanilla extract
2cupspowdered sugar
1/4cupfinely chopped pecans
Instructions
The Cupcakes:
Preheat the oven to 350°.
Using a vegetable peeler, remove the outer layer from the carrot then shred using the finest holes on a box grater.
In a small bowl whisk the flour, baking soda, salt and cinnamon then set aside.
In a medium bowl blend by hand the vegetable oil, brown sugar, eggs, unsweetened applesauce, vanilla and grated carrots. NOTE: using a mixer will make the cupcakes dense.
Gradually fold the flour mixture into the wet mixture just until it’s combined without overmixing.
Grease a muffin tin OR line with papers then divide the batter between them about 2/3 of the way up each. Bake 18-20 minutes or until toothpick inserted comes out clean. Cool completely.
The Frosting:
Using a hand mixer, combine the frosting ingredients (be sure the butter and cream cheese are room temp).
Frost the cupcakes and sprinkle with finely chopped pecans.