carrot cake cupcakes

May 28, 2020

INGREDIENTS

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 (1/2 cup) butter, softened
1¾ cup powdered sugar
2 teaspoons vanilla
⅛ teaspoon salt
1 (8 ounce) package cream cheese, softened
¼ cup caramel topping
⅓ cup pecans, chopped

INSTRUCTIONS

For the Cake

Preheat oven to 350 degrees F and line muffin tin with paper cupcake liners.
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.

For The Full Recipe & List Of Ingredients Please Go To Next Page (>)…

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