1 and ½ cups chopped toasted pecans
INSTRUCTIONS
FOR THE CARROT CAKE CUPCAKES:
Preheat oven to 350° F (177°C) and line a standard cupcake pan with paper liners. Line a second standard pan with 4-5 liners. This recipe makes about 17 cupcakes. Set aside.
In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk to combine. Set aside.
In a large mixing bowl using a hand mixer or a whisk, add the oil and both sugars. Mix on medium-high speed until combined.
Add the applesauce and sour cream and continue to mix until completely combined.
Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and mix in the eggs, one at a time until just combined. Mix in the vanilla.
Add the dry ingredients in three additions, mixing on low speed after each addition until completely combined.
Using a rubber spatula, fold in shredded carrots and about ½ cup of any add-ins IF you desire (see tips above).
Divide batter equally between the cupcake liners, filling each ⅔ way full. Bake for 18-20 minutes or until a toothpick inserted into the cupcake comes out with a few moist crumbs.
Remove cupcakes from oven and allow to cool in pans for about 5 minutes, then transfer to cooling racks to cool completely before frosting.
FOR THE CREAM CHEESE FROSTING:
In the bowl of a stand mixer, or in a large mixing bowl using a hand mixer, beat the softened butter and cream cheese until super pale and fluffy, about 5-6 minutes.
Scrape down the sides and bottom of the bowl. Add the powdered sugar, one cup at a time and beat on low speed after each cup until combined.
Once combined add vanilla and salt and continue to beat until combined and smooth.
Increase speed to medium-high and beat for about 5-7 minutes, or until frosting is light and fluffy.
