Ingredients

The following ingredients have 4 Servings
  • 1 tsp vanilla extract
  • 2/3 cup sugar
  • 1 egg
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 2/3 cup carrots (shredded)
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup pecans (chopped)
  • 8 oz cream cheese (softened)
  • 3 tbsp maple syrup
  • 1/4 cup olive oil
  • olive oil spray
  • salt
  • water

Instruction

  • Preheat oven to 350 degrees.
  • Lightly spray a cupcake tray with olive oil spray.
  • Separate one egg, reserving the yolk and discarding the egg white. Set aside.
  • Roughly chop shredded carrots. 
  • In a medium sized bowl, whisk together the sugar, olive oil, egg yolk, vanilla extract, and 1/4 cup water.
  • In the same bowl, add flour, baking soda, cardamom, cloves, cinnamon, and nutmeg. Add a pinch of salt. Mix well.
  • Pour carrot cake cupcake batter into prepared cupcake tins. Each tin should be about half full.
  • Bake cupcakes for 20 minutes, checking often.
  • Meanwhile, spread pecans in a single layer on baking sheet. Bake in oven for 4-5 minutes, until lightly toasted. Set aside.
  • Prepare the cream cheese frosting. In a medium bowl, mix together the cream cheese and maple syrup. Add a pinch of salt. Mix until well combined and slightly fluffy.
  • Remove cupcakes from oven.
  • Top each carrot cake cupcake with a large dollop of maple-cream cheese frosting. Sprinkle with toasted pecans. And eat!