These carrot cake cupcakes packed with flavor from cardamom spice and maple-cream cheese frosting, incredibly moist, and cute as a button. They're basically the perfect springtime treat!
Lightly spray a cupcake tray with olive oil spray.
Separate one egg, reserving the yolk and discarding the egg white. Set aside.
Roughly chop shredded carrots.
In a medium sized bowl, whisk together the sugar, olive oil, egg yolk, vanilla extract, and ¼ cup water.
In the same bowl, add flour, baking soda, cardamom, cloves, cinnamon, and nutmeg. Add a pinch of salt. Mix well.
Pour carrot cake cupcake batter into prepared cupcake tins. Each tin should be about half full.
Bake cupcakes for 20 minutes, checking often.
Meanwhile, spread pecans in a single layer on baking sheet. Bake in oven for 4-5 minutes, until lightly toasted. Set aside.
Prepare the cream cheese frosting. In a medium bowl, mix together the cream cheese and maple syrup. Add a pinch of salt. Mix until well combined and slightly fluffy.
Remove cupcakes from oven.
Top each carrot cake cupcake with a large dollop of maple-cream cheese frosting. Sprinkle with toasted pecans. And eat!