Place frosting tip (2D or 1M) in a piping bag and fill with frosting. Pipe frosting onto cupcakes starting at the outside of the cupcake and work you way in as you circle up.
Using a spoon, drizzle the caramel over the tops of the frosted cupcakes. Sprinkle with chopped nuts.
NOTES
***The frosting is made with less sugar due to the sweet caramel you drizzle on top. You can add more powdered sugar if you want the frosting more stable.
For the CakePreheat oven to 350 degrees F and line muffin tin with paper cupcake liners.
In a large bowl, mix sugar, flour, baking soda, salt, and cinnamon. Make a well and add oil, eggs, and vanilla and mix well. Stir in carrots, pineapple, raisins, and nuts until combined.
Fill cupcake liners ¾ full with batter.
Bake for 15-16 minutes until toothpick comes out clean.
Let cupcakes cool completely before frosting.
For the Frosting:
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