This is one of my favorite springtime recipes. I made these cupcakes for a potluck brunch a few weeks ago and they were a hit. I’m sure they’ll be a sensation at your next gathering too.

Servings: 24

Prep Time: 15 minutes

Bake Time: 15 minutes

Cupcakes:

3 sticks of unsalted butter, softened

2 cups granulated sugar

2 + 1/4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon fresh ground nutmeg

1 teaspoon salt

4 large eggs

2 teaspoon pure vanilla extract

3 cups grated carrots

1 cup chopped toasted pecans (optional)

Cream Cheese Frosting:

8 ounces cream cheese, softened

1 stick of unsalted butter, softened

1 (1-pound) box confectioners’ sugar

1 teaspoon pure vanilla extract

Instructions:

Preheat the oven to 350 degrees F.

Place cupcake liners in two 12-cup muffin pan and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat until the butter are well incorporated.

In a medium bowl combine the flour, baking soda, cinnamon, nutmeg, and salt. Mix the dry ingredients together with a fork.

Add the dry ingredients to the creamed butter and sugar mixture, alternating with the eggs. After the last egg, mix in the vanilla extract.

Add the carrots and beat the mixture until everything is well incorporated. Fold in the pecans, if desired. Divide the mixture into the lined muffin pans, filling the liners 3/4 of the way full. Bake for 15 minutes or until you insert a toothpick and it comes out clean.

Once the toothpick comes out clean, remove the cupcakes from the oven and let them rest in the muffin pan on a wire rack for 15 minutes. Remove from the muffin pan and let them cool completely on the wire rack before icing.

For the frosting:

In a large bowl, cream together the cream cheese and butter with an electric mixer until fluffy. Gradually add the sugar, beating constantly. Add the vanilla and beat until smooth. You are now ready to ice the cupcakes.

I add some chopped pecans on top for decoration as pictured above.

Enjoy!