Ginger Carrot Cupcakes

I have long been a fan of Chockylit's delicious creations which are beautifully photographed and posted on Cupcake Bakeshop.  This past weekend, my sister-in-law asked if I had a good cupcake recipe, so we made my go-to recipe for Ginger Carrot Cupcake paired with Vanilla Cream Cheese Frosting.  The recipe is pretty easy, especially if you have a food processor.  The recipe below is based on Chockylit's recipe but I use a little less sugar and a little extra vanilla.

Makes 30 cupcakes

1 cup pecans
1 pound carrots
3 large eggs
1/2 cup 1% fat buttermilk
1 1/2 teaspoon vanilla
1 3/4 cups sugar
1 cup vegetable oil
1 tablespoon finely chopped fresh ginger
1/4 cup candied ginger (purchased at Trader Joe's)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon

1. toast pecans in a 350 degree oven for 5 minutes
2. remove from the oven, let them cool, then chop coursely
3. peel, rinse, then grate carrots coursely
4. in a large bowl, combine carrots, eggs, buttermilk, vanilla, sugar, vegetable oil,
fresh ginger, and candied ginger
5. in another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon
6. fold flour mixture into the carrot mixture
7. fold in pecans
8. scoop out into cupcake pans
9. bake at 350 degree oven for ~20 minutes or unti cake tester comes out clean
10. cool in pan for 15 minutes, cool on wire rack completely

I made these for my wedding and on several other occasions.  They are soooo good!