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Carrot Cake with Maple Cream Cheese Frosting

This delicious carrot cake with maple frosting is giving all the fall vibes. The maple candied pecans were the perfect addition to bring in all the warm flavors.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12 Cupcakes

Ingredients
  

Carrot Cake Cupcakes

  • 1 cup AP Flour
  • 3/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1/4 tsp Sea salt
  • 1/3 cup Canola oil
  • 1/3 cup Unsweetened applesauce
  • 1/3 cup Light brown sugar
  • 1/2 cup Sugar, granulated
  • 2 Eggs
  • 2 tsp Vanilla extract
  • 1 1/2 - 2 cups Grated carrots I bought matchsticks carrots and chopped them up even more.
  • 1 - 2 cups Chopped pecans

Maple Cream Cheese Frosting

  • 1 cup Butter ,softened, room temp.
  • 8 oz Cream cheese ,softened, room temp.
  • 4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1-2 tsp Vanilla extract , to taste
  • 2-4 tsp Maple extract , to taste

Maple Candied Pecans

  • 1 1/2 cups Pecans , chopped or whole, depending on the look you want. I did whole.
  • 1/3 cup Pure maple syrup
  • 1 pinch Sea Salt

Instructions
 

Carrot Cake Cupcakes

  • Pre-heat your oven to 350°. Line your cupcake tray with paper liners.
  • Combine all your dry ingredients in a large mixing bowl; AP flour, baking soda and powder, cinnamon, and salt.
  • In a separate mixer bowl, combine wet ingredients; canola oil, applesauce, brown and white sugar, eggs, and vanilla extract. Mix until well combined.
  • On low mixer speed, add your combined dry ingredients to your combined wet ingredients.
  • Once dry and wet ingredients are combined, fold in pecans and carrots with a spatula or spoon. Just enough to be mixed in.
  • Distribute batter evenly to your lined cupcake pan.
  • Baked for 20-25 minutes. Check using a cake tester or toothpick in the center of the cupcake. Once it comes out clean, it is done.
  • Set aside to cool completely.

Maple Cream Cheese Frosting

  • Beat the butter and cream cheese together on med-high until it becomes light and fluffy, about 2 minutes.
  • Add in the maple extract, vanilla extract and salt. Beat for another minute.
  • Reduce the mixer speed to low, add in the powdered sugar, a little at a time. Beat until well combined. Scrape the sides and bottom of the bowl with a spatula to make sure it is well incorporated.

Maple Candied Pecans

  • Add your pecans and maple syrup to a small non-stick skillet over medium-high heat.
  • When the maple syrup starts to bubble, reduce the heat to low.
  • Simmer on low heat for 5-10 minutes, stirring often.
  • Once you notice the liquid is mostly gone, stir continuously until the pecans start to clump together then remove them.
  • Transfer them into a single layer onto parchment paper using a rubber spatula. You can use the spatula to break up the clumps into single pecans. Sprinkle salt on top of the pecans while they are still hot.
  • Let cool, roughly about 5-10 minutes.

Assemble

  • Frost each cupcake with an appropriate amount of icing (which is what ever your heart desires).
  • Top the cupcake with some candied pecans.

Notes

I recommend storing cupcakes in the refrigerator after they are assembled so they keep longer.