Carrot Pecan Cupcakes
"The Palm Restaurant has the greatest Carrot Cake in the world. The slice that they serve you from the menu is huge and very tasty. It is a slice of Carrot Cake that should really be served to two people, but when they deliver my slice to the table I refuse to share it with anyone!
"This recipe for a cupcake version is not the one from the Palm Restaurant, but it satisfies me every time.
Anytime that I can put some pecans in a baking recipe I will, which makes this recipe for
Carrot Pecan Cupcakes perfect."
—Rushion McDonald
In addition to being an Emmy award winning television producer, motivational speaker, businessman, and philanthropist, Rushion McDonald is an avid and accomplished baker.
Ingredients
Units:
- Egg - 3⅝ oz
- Crisco Vegetable Oil - 3⅞ oz
- Domino Light Brown Sugar - 5¼ oz
- McCormick Pure Vanilla Extract - 1/8 oz
- Gold Medal All Purpose Flour - 5⅛ oz
- Clabber Girl Baking Powder - 1/8 oz
- Arm & Hammer Baking Soda - 1/8 oz
- Morton Table Salt - 1/8 oz
- McCormick Ground Cinnamon - 1/8 oz
- Diamond Chopped Pecans - 2¼ oz
- Shredded Carrots - 6⅛ oz
- Land O'Lakes Unsalted Butter - 3 oz
- Philadelphia Original Cream Cheese - 5⅞ oz
- Domino Confectioners Sugar - 12⅜ oz
- McCormick Pure Vanilla Extract - 1/8 oz
Servings
12 cupcakesDirections
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