THE BEST CARAMEL PECAN CARROT CUPCAKES

by Sheryl

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 12 cupcakes

All my dreams came true because of this super moist cupcake with silky smooth cream cheese frosting. No chocolate, no problem, because this treat is enough to compensate for everything!

INGREDIENTS

For the Cake:

1 cup all-purpose flour
1 cup granulated sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola or vegetable oil
2 eggs, beaten
1 teaspoon vanilla
1 cup finely shredded carrots
1 small can, 8 ounces crushed pineapple, well-drained (or 1/3 cup unsweetened apple sauce)
1/2 cup pecans, chopped, toasted*
1/2 cups raisins, optional

For the Frosting:

1/2 cup butter, softened
2 1/2 to 3 cups powdered sugar
2 teaspoons vanilla
1/8 teaspoon salt
1 8 ounces package cream cheese, softened
1/4 cup caramel topping
1/3 cup pecans, finely chopped (toasted)
12 whole pecans, toasted

How to make Caramel Pecan Carrot Cupcakes

To make the Cake:

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: With cupcake liners, line the muffin tins.

Step 3: Add the sugar, flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Mix until incorporated.

Step 4: Make a well in the centre and add in the oil, eggs, and vanilla. Mix well until combined.

Step 5: Add in the carrots, pineapples, raisins, and nuts. Mix to combine.

Step 6: Fill about 3/4 full of batter the cupcake liners.

Step 7: Place inside the preheated oven and bake for about 18 to 20 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.

Step 8: Allow the cupcakes to cool completely before frosting.

To make the Frosting:

Step 9: Cream the butter, 2 1/2 cups sugar, vanilla, salt with an electric mixer or hand, or standing for about 2 minutes at slow speed or until light and fluffy.

Step 10: Add 2 ounces of cream cheese at a time and beat for another 2 minutes. Scrape down the bits as needed. To thicken the frosting, add more powdered sugar.

Step 11: In a 2D or 1M piping bag, transfer the frosting.

Step 12: Start piping the frosting over the cupcakes. To make lots of ruffles, just hold the bag vertically when squeezing out the frosting and slowly moving the bag straight up.

Step 13: Drizzle over the caramel with a spoon and sprinkle with chopped nuts.

NOTES:

1. Spread the pecans to toast on a baking sheet and bake for about 7 minutes at 350 degrees. Allow the toasted pecans to cool completely before adding them to the batter.

2. I make the frosting with less sugar because of the sweet caramel drizzle.
Though, you can add more powdered sugar to make the frosting stable.

3. To make a cake, double the cake ingredients but not the frosting. Bake in a 9 x 13-inch pan at 350 degrees F for about 50 to 60 minutes or about 30 to 35 minutes in two 9-inch round cake pans. Cool, the 9 x 13-inch cake in the pan. For the round pans, transfer the cakes on a cooling rack to completely cool after 20 minutes. Once fully cooled, frost the top of the 9 x 13-inch cake, and for the 9-inch round cakes, place the first layer in a platter and frost the top, then, top with the second cake layer and frost the top and sides.

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