Carrot Cake Cupcakes Recipe

Shred all the carrots (I use a kitchen aide mixer attachment but for this amount, you can use a grater).
120 grams shredded carrots
Preheat the oven to 350F/177C and line a muffin pan.
Combine the flour, pecans, baking powder, cinnamon and salt in a bowl and set aside.
150 grams all-purpose flour spooned and leveled, 30 grams pecans or walnuts finely chopped, 1 Tbsp baking powder, 1 tsp cinnamon, 1/2 tsp salt
In a large bowl, use a whisk or an electric mixer, to combine the oil, sugar, eggs and sour cream until they're smooth.
120 mL vegetable oil, 200 grams light brown sugar lightly packed, 2 large eggs room temperature, 56 grams sour cream
Add in the dry ingredients and mix until it's just barely combined.
Fold in the carrots just until they're evenly distributed.
Fill the muffin tins just passed half way and bake for 22-25 minutes, until they spring back when you press on them gently.

Use the flat beater of a stand mixer to beat the butter, cream cheese and vanilla for 1-2 minutes at medium-high speed, just until they're combined.
113 grams unsalted butter browned and chilled back to room temperature, 112 grams cream cheese room temperature, 1 tsp vanilla extract
Add in the powdered sugar and beat at low speed until the sugar is combined and then increase to full speed for 2-3 minutes until the sugar is fully dissolved.
240 grams powdered sugar spooned and leveled
Frost the cupcakes and enjoy!