Over the Top Carrot Cake Cupcakes

We LOVE Carrot Cake in this house, especially this Carrot Cake recipe.

My mom actually made this for my husband's birthday several years ago, drove 4 hours to deliver it and drove the 4 hours back home!!!  (Note, she never did that for me!)

I took her recipe and used it for these cupcakes.  The filling is the key...WOW!

Hope you enjoy it!

Over the Top Carrot Cake Cupcakes

makes about 30 cupcakes

2 cups sugar

1 1/3 cup canola oil

4 eggs, beaten

1 teaspoon vanilla bean paste

2 cups flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1 cup chopped pecans

3 cups grated carrots

Grease and flour muffin pans or line with cupcake liners.  Beat together sugar and canola oil.  Add beaten eggs and vanilla paste; beat well.  Sift together all dry ingredients.  Add dry ingredients to wet ingredients mixing just until well blended.  Carefully fold in the pecans and carrots.  Fill cupcakes liners 1/2 to 2/3 full.  Bake at 350 degrees for 20 to 30 minutes or until done.  Cool and refrigerate for several hours.

Filling:

1 cup sugar

1/4 cup flour

1 cup heavy cream

1/4 cup unsalted butter

1 teaspoon salt

1 cup chopped pecans

2 teaspoons vanilla bean paste

Combine sugar and flour in small saucepan.  Add cream, butter and salt.  Cook on low heat, stirring frequently, until it simmers (this may take up to 30 minutes.)  Remove and cool.  Add nuts and vanilla.  Can refrigerate until ready to use.

3 recipes of

Food Processor Cream Cheese Frosting

(click above to be linked to the recipe)

Lightly toasted chopped pecans.

To assemble:

Use a teaspoon or small scoop and remove about a teaspoon of the refrigerated cupcake.

Use the filling to fill the cupcake.

Frost with Food Processor Cream Cheese Frosting.

Roll edges of frosted cupcake in the lightly toasted chopped pecans.

These cupcakes are very messy and soft if not refrigerated.

It is best to begin making these at least a day before you need them.

They keep well in the refrigerator for many days.

You can also use this recipe to make an 8-inch 3 layer cake by increasing baking time by 10 minutes or so.

ENJOY!

Smiles!