455 grams carrots, peeled, coarsely grated or shredded
Icing:
2 cups cream cheese
1 teaspoon vanilla extract
2 cups icing sugar
1 cup room temperature butter
Directions
In a large bowl, place the following dry ingredients: baking powder, baking soda, cinnamon, salt and sifted flours. Mix well. In a separate bowl, whisk together the following wet ingredients: vegetable oil, orange zest, buttermilk and vanilla extract. Next, in a stand mixer, beat together the eggs and sugar until a light, pale, soft consistency. This can also be done with a hand mixer. On a slow speed, add in the wet ingredients.
Following this, add the dry ingredients on a slow speed. Then add half the carrots at a time, and mix thoroughly, followed by the pecans. Divide the mixture into your lightly greased non-stick cupcake pan and bake in a hot oven 350-375 degrees for 12-18 minutes until cooked, moist and tender. Once cooked, remove from oven and allow to cool.
Meanwhile, prepare the cream cheese frosting. Using a stand mixer with a paddle attachment, place the cream cheese and butter and mix well. Add in the vanilla extract, a pinch of salt and the icing sugar, and beat to a light, fluffy consistency.
Place the frosted icing into a piping bag with a plain or star tip, and generously top each cupcake in a decorative manner. You can garnish with crystalized violets, orange zest or sugar pearls. Place cupcake into a paper cup and arrange on a serving platter.
