Carrot Cake Cupcakes Are The Most Delicious Cupcake Of All

I am obsessed with carrot cake, which makes carrot cake cupcakes my most favorite little snack of all.

Carrot Cake Cupcakes with Pecan Caramel Frosting are even better!

It’s crazy easy how simple it is to make these carrot cupcakes actually. I always make them when I am looking for a dessert that is a little less sweet and a little more yum.

What You Need To Make Carrot Cupcakes With Caramel Pecan Frosting:

1 1/2 C sugar
1 C oil
3 eggs
2 C flour
2 tsp cinnamon
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1 C shredded carrots
1 tsp nutmeg
1/4 C finely chopped pecans

Make: This Awesome Carrot Cake Of Your Dreams

How To Make Carrot Cupcakes With Caramel Pecan Frosting:

-Preheat oven to 350 degrees.
-Line cupcake tin with paper liners.
-Beat sugar, oil, and eggs in a large bowl on medium until well blended.
-Add flour, cinnamon, baking soda, vanilla extract, nutmeg, and salt on low speed for 1 minute.
-Add carrots and  pecans then stir to mix well.
-Scoop batter into the lined cupcake tins 2/3 s full.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Cool in cupcake pan for 10 minutes then remove to a wire rack until completely cooled.

Make: Carrot Cake Cheesecake

Pecan Frosting Recipe:

Caramel Pecan Frosting Ingredients:

1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream
2 tsp caramel extract
2 TBSP finely chopped pecans

Caramel PecanFrosting Directions:

-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn’t cream add the heavy whipping cream.
-Test to see if the frosting can form and hold a stiff peak.
-If not add more powder sugar 1/2 C at a time.
-Test to make sure that the frosting can make and hold a stiff peak.
-Add caramel extract and pecan… stir to mix in frosting.
-Scoop the frosting into a large pastry bag with a frosting tip.
-Twist open end of the pastry bag to push frosting to the tip.
-Test to make sure the chopped pecans can make it through the frosting tip
-Frost cupcakes.

Here’s the easily printable Carrot Cake Cupcakes Recipe!

Carrot Cake Cupcakes With Pecan Caramel Frosting

No ratings yet

Print Pin Rate

Course: Death By Dessert

Cuisine: Cupcakes

Keyword: Carrot Cake Cupcakes

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Additional Time: 10 minutes minutes

Total Time: 55 minutes minutes

Servings: 12 Cupcakes

Calories: 250kcal

Author: Totally The Bomb

Ingredients

• 1 ½ C sugar
• 1 C oil
• 3 eggs
• 2 C flour
• 2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp vanilla extract
• ½ tsp salt
• 1 C shredded carrots
• 1 tsp nutmeg
• ¼ C finely chopped pecans

Instructions

• -Preheat oven to 350 degrees.
• -Line cupcake tin with paper liners.
• -Beat sugar, oil, and eggs in a large bowl on medium until well blended.
• -Add flour, cinnamon, baking soda, vanilla extract, nutmeg, and salt on low speed for 1 minute.
• -Add carrots and pecans then stir to mix well.
• -Scoop batter into the lined cupcake tins 2/3 s full.
• -Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
• -Cool in cupcake pan for 10 minutes then remove to a wire rack until completely cooled.

Nutrition

Calories: 250kcal

Tried this recipe?Mention @totallythebomb or tag #totallythebomb!

Get ready to chow down on some completely delicious in every way carrot cake cupcakes!