Caramel-Pecan-Carrot-Cupcakes

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 ½ cup raisins (optional) ½ cup pecans or walnuts For the Frosting: 1 stick butter, softened 1¾ cup powdered sugar ⅛ teaspoon salt 2 teaspoons vanilla 1 (8 ounce) package cream cheese ¼ cup caramel topping ⅓ cup pecans

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. Fill cupcake liners ¾ full with batter. Bake for 15-16 minutes until toothpick comes out clean. Let cupcakes cool completely before frosting.

For the Frosting: 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). 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. Using a spoon, drizzle the caramel over the tops of the frosted cupcakes. Sprinkle with nuts