carrot cake

Super moist carrot cake cupcakes frosted with brown butter cream cheese frosting!

AP flour pecans baking powder cinnamon salt vegetable oil light brown sugar eggs sour cream shredded carrots



unsalted brown butter cream cheese vanilla extract powdered sugar


STEP 1: Combine flour, pecans, baking powder, cinnamon & salt. Whisk oil, sugar, eggs & sour cream. Add in the dry ingredients & mix.

STEP 2: Fold in shredded carrots just until they're evenly distributed. Fill the muffin tins just passed half way & bake at 350F for 22-25 minutes.

STEP 3: Beat butter, cream cheese & vanilla for 2 minutes at medium-high speed.

STEP 4: Add powdered sugar & beat at low speed then increase to full speed for 2-3 minutes until the sugar is fully dissolved. Frost cupcakes & enjoy!

Click the link below for the full recipe!