These carrot cake cupcakes are not only cute, 3 bite size(it only takes 3 bites to eat the whole thing) but darn right delicious. This recipe isn’t really new since I published my carrot cake recipe a few years ago, but the concept is a little different. I love my carrot cake recipe, however it makes a lot of cake. There is nothing wrong with leftovers since my friends don’t mind when I share, but I really like making things that people can just pick up and eat. That is exactly what happened last weekend too. These little devils walked right out the door with everyone so they are so easy to eat.
So, with that being said, see my carrot cake recipe here, but instead of making layers of cake, pour batter into paper lined standard muffin tins almost full. Bake at 350 for about 25 minutes. Let them cool completely!
Once cool, slice cupcakes in half and spread your favorite cream cheese frosting in the middle. Put top back on cupcake and add more frosting to the top. sprinkle with pecans or walnuts (whatever you used) and gobble up.
My cream cheese frosting recipe-
1 block of cream cheese, 4 TB butter and 1 C powdered sugar. Whip until creamy. That’s it!