Olive Oil Carrot Cake Cupcakes
Makes 24 cupcakes
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon San Fran Sea Salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup granulated sugar
1 cup brown sugar
1 1/4 cup Gil’s California Extra Virgin Olive Oil
1 tablespoon Gil’s Maple Balsamic
1 teaspoon vanilla extract
3 cups grated carrots
1 cup chopped pecans
1/2 cup raisins
8oz cream cheese, softened
1 1/4 cups powdered sugar
1/4-1/3 cup heavy cream
1/2 cup chopped pecans (for topping)
Preheat oven to 350°F and lightly grease a cupcake or muffin pan with pan release spray, placing paper cups (or cupcake liners) into each insert.
Place flour, baking soda, salt, cinnamon, and ginger in a large bowl, whisk to combine.
Place granulated sugar, brown sugar, olive oil, eggs, maple balsamic, and vanilla extract in another large bowl, whisk to combine.
Add the wet ingredients into the bowl with the dry and whisk until smooth and blended. Add the carrots, pecans, and raisins to the batter, and stir until blended. Fill each tin 3/4 of the way full with batter and place in the oven. Bake for 20-25 minutes or until golden brown and cooked through. Remove from the oven and set aside to cool on a wire rack.
Place cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whisk until fluffy and, then, begin adding the powdered sugar 1/4 cup at a time until blended. Add cream to the bowl (more for a thinner, drizzled look, or less for a thicker frosting) and whisk until blended.
Once the cupcakes have cooled completely, top with frosting, and garnish with chopped pecans.