Carrot-Ginger Cupcakes

INGREDIENTS

1 cup

pecan halves

3 cups

all-purpose flour

2 tsp

baking powder

1 tsp

baking soda

1 tsp

salt

3/4 tsp

ground cinnamon

1 lb

large carrots, peeled

large eggs, room temperature

1/3 cup

buttermilk

1 tsp

pure vanilla extract

2 cups

sugar

1 1/2 cups

vegetable oil

1 tbsp

grated, peeled fresh ginger

Orange-Cream Cheese Frosting (recipe below)

1 1/2 sticks

unsalted butter, room temperature

packages (8 ounces each) cream cheese, room temperature

2 cups

confectioners’ sugar, sifted

3/4 tsp

finely grated orange zest

1 tbsp

plus 1 teaspoon grated, peeled fresh ginger

salt