Ingredients
2 cups (240g) all-purpose flour
1 tbsp ground cinnamon
2 tsp baking soda
2 tsp baking powder
0.5 tsp ground allspice
0.5 tsp salt
0.5 tsp ground nutmeg
0.125 tsp ground cloves
1.5 cups (300g) dark brown sugar
0.75 cup (180ml) sour cream
0.5 cup (100g) white sugar
0.5 cup (120ml) vegetable oil
4 large eggs
2 tsp vanilla extract
3 cups (360g) freshly grated carrots
1 cup chopped pecans
1 (8 oz) package cream cheese, softened
0.5 cup (115g) unsalted butter, softened
2 tsp vanilla extract
2 tsp lemon juice
2 cups (250g) confectioners' sugar
Directions
Step 1
Preheat the oven to 175°C (350°F). Line 18 muffin cups with paper liners.
Step 2
In a large mixing bowl, sift together the flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves.
Step 3
In another bowl, mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla until smooth. Add this mixture to the flour mixture and stir until just combined. Stir in carrots, then fold in pecans. Divide the batter evenly between the prepared muffin cups, filling them 2/3 full.
Step 4
Bake in the preheated oven for 17-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack and let them cool completely for about 20 minutes.
Step 5
To make the frosting, beat the cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Gradually add confectioners' sugar, a bit at a time, until the frosting is smooth and achieves the desired sweetness. Spread the frosting onto the cooled cupcakes.