Carrot Cupcakes
Ingredients:
- sugar - 1 cup
- flour - 1 cup
- baking soda - 1 t
- salt - 1/2 t
- cinnamon - 1 1/2 t
- canola or vegetable oil - 3/4 cup
- eggs - 2
- vanilla - 1 t
- finely shredded carrots - 1 cup
- crushed pineapple, well drained - 1/2 cup
- raisins, optional - 1/2 cup
- pecans OR walnuts, optional - 1/2 cup
- butter, softened - 1/2 cup
- powdered sugar - 1 3/4 cup
- vanilla - 2 t
- salt - 1/8 t
- cream cheese, softened - 8 ounces
- caramel topping - 1/4 cup
- pecans, chopped - 1/3 cup
Instructions:
In a bowl, mix together sugar, flour, baking soda, 1/2 t salt and cinnamon. Make a well in the flour mixture add oil, eggs and 1 t vanilla; mix well. Stir in carrots, pineapple, raisins and nuts.
Place paper liners in a muffin pan, fill cupcake liners ¾ full with batter. Bake in a preheated 350 degree oven for 15 - 16 minutes until toothpick comes out clean. Cool completely before frosting. Yields 14 - 16 cupcakes.
Prepare frosting -- in a bowl cream together butter, sugar, 2 t vanilla and salt until light and fluffy. Add cream cheese 2 ounces at a time and beat for 2 more minutes. Pipe frosting over cupcakes, drizzle caramel over tops of the frosted cupcakes; garnish with chopped nuts.
