Find the recipe and more at:
https://everydaygoodthinking.ca/recipe/carrot-cake-cupcakes/
Carrot Cake (and Carrot Cake Cupcakes)
Ingredients
Instructions
  1. Preheat oven to 350°F. Line the bottoms of two 9-inch baking pans with parchment paper.
  2. Add flour, carrots, pecans, pineapple, sugar, vegetable oil, brown sugar, cinnamon, baking powder, baking soda, salt and eggs to a large mixer bowl; beat on low 2 minutes until blended. Increase speed to medium; beat 4 minutes.
  3. Pour mixture evenly between prepared pans.
  4. Bake 25 to 30 minutes or until a toothpick inserted in centre comes out clean. Cool in pans 10 minutes on wire racks.
  5. Remove from pans; cool completely on wire racks.
  6. Place one cake layer on cake plate; spread top of layer with 1/2 cup Cream Cheese Frosting. Top with remaining layer; frost side of top of cake. Garnish with finely chopped pecans, if desired. Refrigerate until ready to serve.
Recipe Notes

To make Carrot Cake Cupcakes, line muffin pans with paper baking cups. Fill each baking cup about 3/4 full. An ice cream scoop works well for filling baking cups. Bake at 350°F for 16 to 18 minutes. Remove immediately from muffin pan and place on a cooling rack to cool completely before frosting. Makes 24 cupcakes.