Carrot Cake Cupcakes

Cupcakes

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup vegetable oil
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1½ cups finely shredded carrots
• ½ cup finely chopped pecans

Cream Cheese Frosting

• 8 ounces cream cheese room temperature
• ½ cup unsalted butter room temperature
• ¾ teaspoon vanilla extract
• ¼ teaspoon salt
• 3-3½ cups powdered sugar sifted, start with 3 cups, add the additional ½ cup if needed.
• 2 tablespoons heavy cream

Optional Decorative Carrot Garnish

• ¾ cup reserved cream cheese frosting divided ½ cup + ¼ cup
• 2 drops orange gel food coloring
• 1 drop green gel food coloring