Instructions

1. In a large bowl, beat browned butter and cream cheese until smooth. Beat in vanilla and milk powder. Gradually beat in the powdered sugar and kosher salt until light and fluffy. Frost the cooled cupcakes generously with the brown butter frosting. Garnish with the remaining 1/2 cup toasted pecans.
2. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners. Toast chopped pecans on a baking sheet until lightly browned. 5 - 8 minutes, stirring occasionally. Let cool. Melt the butter in a saucepan over medium heat. Cook, stirring constantly, until the butter browns and develops a nutty aroma. Cool for 5 - 7 minutes.
3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and cloves. In a separate large bowl, whisk together the browned butter, sugar, eggs, and vanilla until combined. Fold the dry ingredients into the wet ingredients. Fold in grated carrots and 1/2 cup of the toasted pecans until just combined. Divide the batter evenly between the prepared muffin cups, filling about 3/4 full. Bake for 22 - 25 minutes until a toothpick inserted in the center comes out clear or with a few crumbs attached. Let cool fully on a wire baking rack before frosting.
4. Frosting: Melt the butter in a saucepan over medium heat. Cook, stirring constantly, until the butter browns and develops a nutty aroma. Let cool until thickened.