Carrot cupcakes

By taniaf

pecans optional

Ingredients

• 6 carrots (about 7 1/2 ounces), peeled
• 2 large eggs, room temperature
• 1/4 cup buttermilk, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups sugar
• 1 cup vegetable oil
• 2 teaspoons freshly grated ginger
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2/3 c toasted pecans

Preparation

Step 1

Preheat oven to 350.
Using the smallest holes (less than 1/4-inch in diameter) of a box grater, grate carrots to yield 1 3/4 cups. Place grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the dry ingredients into the carrot mixture until just combined. Fold in toasted pecans.
Fill each cupcake almost to the top of the paper liner. Bake until a cake tester comes out clean, rotating the pan halfway through, 15-18 minutes.