• Prep Time: 15 minutes
  • Cooking Time: 16 minutes
  • Serves:

Caramel Pecan Carrot Cupcakes

Category: Carrots, Kids, Cakes

 Ingredients List

  • For the Cake:
  • 1 cup sugar
  • 1 cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoon cinnamon
  • ¾ cup canola or vegetable oil
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1 cup finely shredded carrots
  • ½ cup crushed pineapple, well-drained
  • ½ cup raisins (optional)
  • ½ cup pecans or walnuts (optional)
  • For the Frosting:
  • 1 stick butter, softened
  • 1¾ cup powdered sugar
  • 2 teaspoons vanilla
  • â…› teaspoon salt
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup caramel topping
  • â…“ cup pecans, chopped

 Directions

For the Cake

1. Preheat oven to 350 degrees F and line muffin tin with paper cupcake liners.
2. In a large bowl, mix sugar, flour, baking soda, salt, and cinnamon. Make a well and add oil, eggs, and vanilla and mix well. Stir in carrots, pineapple, raisins, and nuts until combined.
3. Fill cupcake liners ¾ full with batter.
4. Bake for 15-16 minutes until toothpick comes out clean.
5. Let cupcakes cool completely before frosting.

For the Frosting:

1. With an electric mixer (hand or standing), cream butter, sugar, vanilla, and salt together starting at a slow speed (takes about 2 minutes to come together). Continue to cream for a couple minutes until light and fluffy. Add cream cheese 2 ounces at a time and beat 2 more minutes (scrape down as needed).
2. Place frosting tip (2D or 1M) in a piping bag and fill with frosting. Pipe frosting onto cupcakes starting at the outside of the cupcake and work you way in as you circle up.
3. Using a spoon, drizzle the caramel over the tops of the frosted cupcakes. Sprinkle with chopped nuts.

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