Cooking and Serving: Cook time: 40min – Vegetarian – 12 servings

Ingredients

Produce
• 3 Carrots, medium
Refrigerated
• 4 Egg, large
• 2 Egg yolks, large
Baking & Spices
• 1 cup All-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 cup Brown sugar, light or dark
• 1 tsp Cinnamon, ground
• 1 tbsp Cornstarch
• 1 cup Granulated sugar
• 1/4 tsp Kosher salt, coarse
• 1/4 tsp Nutmeg, ground
• 2 cups Powdered sugar
• 2 tsp Vanilla extract, pure
Oils & Vinegars
• 1/2 cup Vegetable oil
Nuts & Seeds
• 1/2 cup Pecans
Drinks
• 1 cup Pineapple juice, canned
Dairy
• 9 tbsp Butter, unsalted
• 8 oz Cream cheese
• 1/2 cup Sour cream

Description

These carrot cake cupcakes are soft, moist, and mildly spiced, topped with a tangy cream cheese frosting! They’re easy to make, irresistibly delicious, perfect for spring.