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.
