Carrot Cupcakes with Honey Cream Cheese Frosting

Preheat oven to 350 F. Line a standard size muffin pan with 12 paper liners.

Spread the pecans in a single layer on a baking sheet and toast them in the oven until they become fragrant, about 6 minutes. Chop the pecans and set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger and salt.

In another medium bowl, beat the brown sugar, oil and eggs until well blended. Add the flour mixture to the egg mixture and beat until just combined. Fold in the carrots and half of the pecans with a rubber spatula.

Divide the batter among the muffin cups. Bake until a toothpick inserted in center comes out clean, about 20 minutes.

Meanwhile, make the cream cheese frosting. In a medium bowl, beat together the cream cheese, butter and honey until light and fluffy using your hand mixer. Add the powdered sugar and beat until combined. If you notice the powdered sugar isn’t stiff enough, add more powdered sugar.

When the cupcakes have cooled completely, frost them with the cream cheese icing and sprinkle with the rest of the chopped pecans.

Recipe adapted from Honey and Jam.