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YOU WILL NEED
CUPCAKES
1 1/4 cup (160 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1/4 teaspoon ground cardamom, optional
1/8 teaspoon freshly grated nutmeg, optional
1/2 cup (118 ml) canola or other vegetable oil
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) lightly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups (150 grams) grated peeled carrots (2 to 3 medium carrots)
1/4 cup (50 grams) coarsely chopped pecans, optional
1/4 cup (32 grams) raisins, optional
CREAM CHEESE FROSTING
8 ounces (226 grams) full-fat block cream cheese, softened to room temperature
1/2 cup (115 grams) unsalted butter, softened to room temperature
1 teaspoon vanilla extract
Pinch fine sea salt
3 cups (360 grams) powdered sugar (confectioners sugar), plus more as needed
Pinch ground cinnamon or ground cardamom, optional
1/4 cup (50 grams) coarsely chopped pecans, optional
DIRECTIONS
MAKE BATTER
Heat the oven to 350 degrees Fahrenheit (176C). Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended.
In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
BAKE CUPCAKES
Divide the batter between the prepared muffin cups, filling about 3/4 of the way to the top. Bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.
Cool cupcakes in the pan for 5 minutes then transfer to a cooling rack and cool completely before frosting.
MAKE FROSTING
In a large bowl, beat the cream cheese, butter, vanilla, and salt with a handheld mixer on medium speed until very creamy, about 2 minutes.
For the creamiest frosting, sift the powdered sugar or whisk until most large lumps are gone.
Beat in the powdered sugar, a 1/4 cup at a time until fluffy. For a thicker frosting, add an additional 1/4 cup to 1/2 cup of powdered sugar.
To make the spiced frosting, beat in a pinch of ground cinnamon or cardamom.
TO FINISH
Frost cooled cupcakes and if you’d like a top with coarsely chopped pecans.
Store frosted cupcakes in the refrigerator for up to 5 days.
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