CARAMEL PECAN CARROT CUPCAKES

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.

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, 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
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Read more:http://www.garnishandglaze.com/2014/04/15/caramel-pecan-carrot-cupcakes/

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