If you're in the mood for a sweet treat, then Chef Tom has got you covered! Check out these Carrot Cake Cupcakes with cream cheese frosting and candied pecans, all cooked on the Yoder Smokers YS640s Pellet Grill!
WHAT YOU'LL LOVE
- Whisking the oil and sugars together first, before adding eggs, builds an emulsified base that helps keep the finished cupcakes moist
- Adding the eggs one at a time instead of all together keeps the batter from breaking as it comes together
- Alternating dry ingredients into the batter slowly, rather than dumping them in at once, keeps the batter from overmixing and turning the cupcakes dense
- Toasting the pecans briefly before candying them builds a deeper, nuttier flavor into the topping than candying raw pecans would
Carrot Cake Cupcakes
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
12
Prep Time
30 minutes
Cook Time
22 minutes
Calories
563
Treat yourself to a delectable sweet without ever having to heat up the oven! Chef Tom's Carrot Cake Cupcakes with cream cheese frosting and candied pecans are the perfect savory-sweet addition to any outdoor gathering - all prepared right on your pellet grill!
Ingredients
- 3/4 cup neutral flavored oil (canola, avocado, grape seed)
- 1/3 cup brown sugar
- 1/3 cup white sugar
-
1/3 cup Noble Saltworks Maple Smoked Turbinado Sugar
- 3 eggs
- 1 tbsp whiskey
- 1 1/2 cups all purpose flour
- 1 tbsp cinnamon
-
1 tsp Noble Saltworks Hickory Smoked Salt
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp nutmeg
- 1/4 tsp cardamom
- 8 oz (2 cups) finely grated carrots
- 8 oz cream cheese, room temperature
- 6 tbsp unsalted butter, room temperature
-
2 tbsp maple syrup
- 1 tbsp bourbon
- 3 cups powdered sugar
- 12-15 pecan halves
-
1 tbsp Noble Saltworks Maple Smoked Turbinado Sugar
-
1 tbsp maple syrup
- 1 tsp whiskey
-
1/2 tsp Noble Saltworks Hickory Smoked Salt
For the carrot cake:
For the cream cheese frosting:
For the candied pecans:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 375ºF, set up for indirect grilling.
- Combine the oil and sugars in the bowl of a KitchenAid stand mixer. Using the whisk attachment, mix over medium high speed until well combined and smooth, about one minute.
- Lower the speed to medium and add the eggs, one at a time. Then add the whiskey.
- Lower the speed to low. Combine the flour, cinnamon, Noble Saltworks Hickory Smoked Salt, baking powder, baking soda, nutmeg and cardamom in a separate container. Slowly add the dry mix to the mixing bowl, as it mixes, until it is all incorporated and the batter is smooth.
- Add the grated carrots and mix just until combined.
- Pour the batter into cupcake papers/molds (12-14 cupcakes). Bake at 375 for 20 minutes. Remove and cool.
- To make the cream cheese frosting, combine the cream cheese, butter, maple syrup and whiskey in the bowl of the stand mixer. Mix over medium speed with the whisk attachment until well combined. Slowly add the powdered sugar until fully incorporated and smooth.
- To make the candied pecans, first toast the pecan halves in a cast iron skillet over medium heat, just until they become aromatic, about 1-2 minutes. Combine the remaining ingredients in a separate container and whisk to combine. Pour the mixture over the pecans, in the skillet. Cook until syrupy. Transfer to a parchment lined sheet pan to cool.
- Frost the cupcakes with the cream cheese frosting, and top each with a candied pecan.
Recipe Note
Recipe FAQ
Why whisk the oil and sugars together before adding the eggs?
Combining them first builds an emulsified base, which helps keep the finished cupcakes moist rather than starting with a looser, unmixed batter.
Why add the eggs one at a time instead of all at once?
Adding them individually keeps the batter smooth and prevents it from breaking, which can happen when eggs are added too quickly to an already-mixed base.
Why add the dry ingredients slowly instead of dumping them in all at once?
Adding the flour mixture gradually while the mixer runs on low keeps the batter from overmixing. Dumping it all in at once would activate more gluten and risk dense, tough cupcakes.
Why toast the pecans before candying them?
Toasting them briefly in the skillet until aromatic builds a deeper, nuttier flavor into the topping than pouring the syrup mixture over raw pecans would.
How do I know when the cupcakes are actually done baking?
Look for a toothpick inserted into the center to come out clean or with just a few moist crumbs, rather than relying on the 20-minute mark alone, since oven and grill temperatures can vary.
How indoor-friendly is this recipe?
5 out of 5 this bakes in a regular oven exactly the way it does on the grill; the pellet grill is only being used as an outdoor oven, not for smoke or char.
Recipe Highlights
Emulsified oil-sugar base: Builds moisture into the batter from the start.
One-at-a-time eggs: Keeps the batter from breaking.
Slow-added dry mix: Prevents overmixing and dense cupcakes.
Toasted pecans: Adds deeper flavor before candying.
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Nutrition
Nutrition
- Nutrition Serving Size
- 5.31 oz
- per serving
- Calories
- 563
- Carbs
- 64 grams
- Protein
- 5 grams
- Fat
- 32 grams
- Sodium
- 457 milligrams
