1 c sugar
1 c flour
1 t baking soda
½ t salt
1½ t cinnamon
¾ c canola or vegetable oil
2 eggs, beaten
1 t vanilla
1 c finely shredded carrots
½ c crushed pineapple, well-drained
½ c raisins (optional)
½ c pecans or walnuts (optional)
In a bowl mix together sugar, flour, baking soda, salt and cinnamon. Make a well, add oil, eggs and vanilla; mix well. Stir in carrots, pineapple, raisins and nuts until combined. Fill cupcake liners 3/4 full. Bake in a preheated 350 degree oven for 15 minutes until toothpick comes out clean. Completely cool and frost. Prepare frosting —
1/2 c butter, softened
1 3/4 c powdered sugar
1/8 t salt
2 t vanilla
8 ounce package cream cheese, softened
1/4 c caramel topping
1/3 c pecans, chopped
In a bowl combine, butter, sugar and salt; cream together until light and fluffy. Add cream cheese 2 ounces at a time, continue beating for 2 minutes. Pipe frosting onto cupcakes, drizzle caramel over top, sprinkle with nuts.
Makes 14 – 16 cupcakes.
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