• prep: 20 min
• cook: 18 min
• total: 38 min

servings:

Flavorful, soft, and moist carrot cake cupcakes with the best cream cheese frosting!

• 1 and 1/3 cups white flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 and 1/4 teaspoon ground cinnamon
• 1/4 teaspoon EACH: ground nutmeg, ground ginger, ground cloves
• 2/3 cup light-brown brown sugar, (packed)
• 1/3 cup white granulated sugar
• 2 large eggs
• 1/4 cup unsweetened applesauce
• 3/4 teaspoon vanilla bean paste (or use 1/2 tablespoon pure vanilla extract)
• 1/2 cup vegetable oil
• 1 and 1/2 cups finely shredded carrots ((~3 medium sized carrots))
• 1/2 cup unsalted butter, (at room temperature)
• 1 package (8 ounces) full-fat cream cheese, (at room temperature (do not use low fat))
• 1/2 teaspoon vanilla bean paste (or use 1 teaspoon pure vanilla extract)
• 1/8 teaspoon fine sea salt
• 1/4 teaspoon ground cinnamon
• 3 cups powdered sugar
• Optional: 1/2 cup finely chopped pecans

Click Here For Step-By-Step Instructions