Ingredients

• 2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 0.5 teaspoons ground allspice
• 0.5 teaspoons salt
• 0.5 teaspoons ground nutmeg
• 0.13 teaspoons ground cloves , Optional
• 1.5 cups dark brown sugar
• 0.75 cups sour cream
• 0.5 cups white sugar
• 0.5 cups vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups freshly grated carrots
• 1 cup chopped pecans , Optional

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2. 2 Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
3. 3 Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth; add to flour mixture and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups, filling 2/3 full.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
5. 5 To make the frosting: Beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved.
6. 6 Spread onto cooled cupcakes.

Nutrition per serving