Instructions

1. Add all of the dry ingredients (sugars, flour, spices, baking powder, and baking soda) to the mixing bowl.
2. Stir with a fork until the ingredients are thoroughly mixed. Set bowl aside.
3. Peel and chop/grate the carrots. Add to a second mixing bowl. Add eggs and oil.
4. Mix until frothy.
5. Add the dry ingredients to the bowl.
6. Stir until the ingredients are completely combined.
7. Pour the Carrot Cake Cupcake batter into the cupcake liners.
8. Do not fill more that 3/4 full.
9. Bake the cupcakes in a 350 for 27 minutes.
10. While the cupcakes are baking, make a double batch of our delicious The Best Cream Cheese Frosting.  You can find the recipe and detailed instructions for making this yummy frosting right here. 
11. Allow the cupcakes to completely cool before you begin to frost them.
12. With the decorating bag and the 1M tip, made a small tower of Cream Cheese Frosting in the middle of the cupcake. Cream Cheese is a "wet" frosting and the swirl needs a little bit of a foundation like this to keep it from collapsing.
13. Place the frosting tip at the outside edge of the cupcake.  Move the frosting tip along the outside edge of the cupcake in a counter-clockwise motion.  Once you make a complete circle start your next circle on top of the one you have already done, making each circle smaller as you go up.
14. End with a small flourish at the top of the cupcake.  If you still need some help click here to find a short video where we show you How to Frost Cupcakes.
15. Add the chopped pecans or walnuts around the base of the frosting swirl.