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Caramel Pecan Carrot Cupcakes

These Caramel Pecan Carrot Cupcakes are the ultimate blend of sweet, spiced, and nutty flavors in every bite. Made with fresh carrots, toasted pecans, and a hint of cinnamon, each cupcake is topped with a rich cream cheese frosting and a drizzle of caramel for the perfect bakery-style finish. Ideal for spring gatherings, Easter, or cozy weekend baking, these cupcakes taste like homemade comfort with a gourmet twist.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 12

Ingredients

For the Cake

  • 1 cup all-purpose flour
  • 1½ teaspoons cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 eggs beaten
  • ½ cup canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup finely shredded carrots
  • ½ cup chopped toasted pecans
  • 1 small can 8 oz crushed pineapple, well-drained (or ⅓ cup unsweetened applesauce)
  • ½ cup raisins optional

For the Frosting

  • 8 oz cream cheese softened
  • ½ cup butter softened
  • 2½ –3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • ¼ cup caramel topping
  • ⅓ cup finely chopped toasted pecans
  • 12 whole toasted pecans for garnish

Instructions

  • Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  • In a medium bowl, combine flour, cinnamon, baking soda, baking powder, and salt; set aside.
  • In a large bowl, whisk together sugar, eggs, oil, and vanilla until smooth and well blended.
  • Add the dry mixture to the wet ingredients and stir until just combined — do not overmix.
  • Gently fold in shredded carrots, pecans, pineapple (or applesauce), and raisins if using.
  • Divide the batter evenly into cupcake liners, filling each about ⅔ full.
  • Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
  • For the frosting, beat cream cheese and butter together until light and fluffy.
  • Gradually add powdered sugar, vanilla, and salt; mix until creamy. Beat in caramel topping until smooth.
  • Pipe or spread frosting on cooled cupcakes, then garnish with chopped pecans, a caramel drizzle, and one whole pecan per cupcake.

Notes

  • Toast the pecans for a deeper, richer flavor.
  • Swap pineapple with applesauce for a smoother texture.
  • Refrigerate cupcakes after frosting if not serving immediately.
  • For an extra indulgent touch, drizzle with warm caramel before serving.