FOR THE CUPCAKES
2 c. all-purpose flour
1 tsp. kosher salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. grated nutmeg
1 c. (2 sticks) butter, softened
3/4 c. granulated sugar
1/4 c. packed brown sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
1/2 c. milk
1 c. grated carrots (from about 2 medium)
3/4 c. toasted pecans, roughly chopped
FOR THE FROSTING
1 (8-oz.) block cream cheese
1/2 c. (1 stick) butter, softened
4 c. powdered sugar
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/4 tsp. kosher salt
Step 1
Make cupcakes: Preheat oven to 350° and line two muffin tins with liners. In a large bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg.
Step 2
In another large bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. Add dry ingredients and mix until just combined. Add milk and mix until combined, then fold in carrots and pecans. Fill liners ¾ full with batter and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool.
Step 3
Meanwhile, make frosting: In a large bowl, beat cream cheese and butter until no lumps remain. Add powdered sugar and beat until smooth, then add vanilla, cinnamon, and salt.
Step 4
Transfer frosting to a piping bag fitted with a large round tip and frost cupcakes. Top with toasted pecans.