HOW TO MAKE IT :
- Preheat oven to 350 degree F. Line cupcake tin with paper liners. Set aside.
- In a mixing bowl, combine sugar, oil and eggs. Beat until well blended. Add in flour, baking soda, baking powder, and cinnamon. Beat for 2-3 minutes until fully combined. Fold in carrots.
- Fill cupcake tins ¾ full. Bake for 18-22 minutes. Remove and cool completely before frosting.
- For the frosting, beat butter and cream cheese together for 3 minutes, scraping down sides as needed. Add in vanilla and powdered sugar. Beat 3-4 minutes until fluffy. Fold in chopped pecans. Use an open tip to pipe onto cupcakes. Top with a pecan halve if desired. ENJOY.
Nutrition Information:
Yield: 30
Serving Size: 1 cupcake
Amount Per Serving:Calories: 273Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 36mgSodium: 83mgCarbohydrates: 36gFiber: 1gSugar: 28gProtein: 2g
