Carrot Cupcakes with Maple Cream Cheese Frosting

Makes 12 cupcakes.
½ cup sugar
¼ cup brown sugar
½ cup vegetable oil
2 large eggs
½ teaspoon vanilla extract
1 cup all-purpouse flour
¾ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups grated carrots, around 4 medium carrots
¼ cup pecans, chopped


Maple Cream Cheese Frosting
4oz cream cheese, room temperature
1 tablespoon unsalted butter, softened
2 cups icing sugar, sifted
¼ cup maple syrup
6 pecans, cut in half

Preheat the oven to 350 degrees. Grease or line with muffin tin for 12 cupcakes.

In a large bowl, whisk together the sugars and oil until combined. Add the eggs one by one and mix until smooth. Add the vanilla extract.

Sift all the dry ingredients into the bowl and mix. Add the grated carrots and pecans.

Divide the batter between the muffin pans and bake for around 14 minutes or until golden brown and springy to touch. Allow to cool.

For the frosting, mix the cream cheese, butter, icing sugar and maple syrup until smooth. Frost the cooled cupcakes and top with the pecan halves.