CARAMEL PECAN CARROT CUPCAKES

 

 

PREP TIME

15 mins

COOK TIME

16 mins

TOTAL TIME

31 mins

 

To make this in CAKE FORM, double the cake ingredients (not frosting) and bake at 350 degrees F in a 9×13 inch pan for 50-60 minutes or two 9-inch round cake pans (greased and floured) for 30-35 minutes until a toothpick comes out clean. The 9x13 inch cake can cool in the pan but for the round pans, remove them onto a cooling rack after 20 minutes. Once cool, frost the top of the 9x13 inch pan or if making two 9-inch round pans place one cake on a platter, frost, top with the second cake and then frost the top and sides of the cake.

Author: Garnish & Glaze

Serves: 14-16 cupcakes

INGREDIENTS

For the Cake:

• 1 cup sugar
• 1 cup flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoon cinnamon
• ¾ 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 (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

INSTRUCTIONS

For the Cake

1. Preheat oven to 350 degrees F and line muffin tin with paper cupcake liners.
2. 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.
3. Fill cupcake liners ¾ full with batter.
4. Bake for 15-16 minutes until toothpick comes out clean.
5. Let cupcakes cool completely before frosting.

For the Frosting:

1. With an electric mixer (hand or standing), cream butter, sugar, vanilla, and salt together starting at a slow speed (takes about 2 minutes to come together). Continue to cream for a couple minutes until light and fluffy. Add cream cheese 2 ounces at a time and beat 2 more minutes (scrape down as needed).
2. 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.
3. Using a spoon, drizzle the caramel over the tops of the frosted cupcakes. Sprinkle with chopped nuts.

Recipe Source: Adapted from RaeJean Eisenhauer (more pineapple, finer carrots, more nuts and raisins, toppings, Garnish & Glaze original frosting recipe…)

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