CARAMEL PECAN CARROT CUPCAKES
INGREDIENTS
For the Cake:
1 cup sugar
1 cup flour
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoon cinnamon
⅔ cup canola or vegetable oil
2 eggs, beaten
1 teaspoon vanilla
1 cup finely shredded carrots
½ cup crushed pineapple, well-drained
½ cup raisins (optional)
½ cup pecans or walnuts, chopped (optional)
For the Frosting:
1 stick (1/2 cup) butter, softened
1¾ cup powdered sugar
2 teaspoons vanilla
⅛ teaspoon salt
1 (8 ounce) package cream cheese, softened
¼ cup caramel topping
⅓ cup pecans, chopped
For the Cake:
1 cup sugar
1 cup flour
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoon cinnamon
⅔ cup canola or vegetable oil
2 eggs, beaten
1 teaspoon vanilla
1 cup finely shredded carrots
½ cup crushed pineapple, well-drained
½ cup raisins (optional)
½ cup pecans or walnuts, chopped (optional)
For the Frosting:
1 stick (1/2 cup) butter, softened
1¾ cup powdered sugar
2 teaspoons vanilla
⅛ teaspoon salt
1 (8 ounce) package cream cheese, softened
¼ cup caramel topping
⅓ cup pecans, chopped
How to make it
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