Serves: 12 cupcakes
Ingredients
For the Cake:
1 cup all-purpose flour
1 cup sugar
1½ teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup canola or vegetable oil
2 eggs, beaten
1 teaspoon vanilla
1 cup finely shredded carrots
1 small can (8 ounce) crushed pineapple, well-drained (or ⅓ cup unsweetened apple sauce)
½ cup pecans, chopped, toasted*
½ cups raisins (optional)
For the Frosting:
½ cup butter, softened
2½ to 3 cups powdered sugar
2 teaspoons vanilla
⅛ teaspoon salt
1 (8 ounce) package cream cheese, softened
¼ cup caramel topping
⅓ cup pecans, finely chopped (toasted)
12 whole pecans (toasted)
Notes
*To toast pecans: Spread on a baking sheet and bake at 350 for 7 minutes. Let cool completely before adding to batter.
Instructions
Get full recipe >> Caramel Pecan Carrot Cupcakes @ garnishandglaze.com