- 1 1/2 cups vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 6 eggs
- 3 teaspoons vanilla extract
- 3 1/4 cups flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon of ground cloves
- 1 pound grated carrots
- 1 cup chopped Pecans
Cream Cheese Frosting
- 3 (8 oz.) bricks cream cheese, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 tablespoon vanilla extract
- Heavy cream (as needed to help with consistency)
- 1 teaspoon salt
- 8 cups powdered sugar
- Preheat oven to 325°F.
- Line your cupcake pan with cupcake liners and set aside.
- In a large bowl, mix together oil, granulated sugar, and brown sugar with hand mixer until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.
- In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined.
- Slowly add dry ingredients to wet ingredients. Then fold in the carrots & pecans by hand until well combined. Do Not Overmix!
- Scoop the batter into your cupcakes liners. Then bake for 15-20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean.
- While your cupcakes are cooking & cooling, start your frosting. Using an electric mixer, first cream your butter for 2 minutes. Then add your cream cheese and cream together on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.
- Frost your cupcakes using an offset spatula or frosting tips (see note below). Top with extra pecans!
*I have used this recipe to make cupcakes and a cake. You will get 3 beautiful cake layers out of the recipe or 36 cupcakes! Bake the cakes in a 3, 9” cake pans for 25-30 minutes. They come out perfect!
*If you plan on frosting the cupcakes with a frosting tip, let the frosting sit in the fridge for just a few minutes to get a little more firm to pipe.
*This cake should be stored in the fridge until the day it’s ready to serve. You can store this cake for up to 5 days.
*I washed, peeled, and chopped my carrots. I then put them (2 carrots at a time) into my food processor and pulsated them. I prefer my carrots small but you can grate or chop them however you life for this recipe.