Trying out Claire's recipe on carrot pecan cake and turning it into carrot, almond, and cashew cupcakes with brown butter cream cheese frosting. Honestly the best carrot cake recipe I've ever tried!

NOTE
In the video, I substituted almonds and cashews in lieu of pecans.

Half of the original recipe
Carrot Cake:
¾ cups pecan (75g)
1 1/2 cups (227g) carrots
1/2 cup buttermilk (120g) room temp
1/2 tablespoon finely grated fresh ginger
1 teaspoons vanilla extract
1 1/4 cup all-purpose flour (162.5g)
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder (4g)
1 teaspoons salt (3g)
1/2 teaspoon baking soda (3g)
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
2 large eggs (100g), at room temperature
1/3 cup granulated sugar (75g)
1/3 cup packed dark brown sugar (75g)
1/2 cup neutral oil, such as vegetable or grapeseed (113g)

Brown Butter Cream Cheese Frosting:
1 pack of cream cheese
1/2 cup butter, browned
Salt
Vanilla
1 ¾ cup sugar (226g)

Music by Justice Der
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