Caramel Pecan Carrot Cupcakes
"To make this in CAKE FORM, double the cake ingredients (not frosting) and bake at 350 degrees F in a 9×13 inch pan for 50-60 minutes or two 9-inch round cake pans (greased and floured) for 30-35 minutes until a toothpick comes out clean. The 9x13 inch cake can cool in the pan but for the round pans, remove them onto a cooling rack after 20 minutes. Once cool, frost the top of the 9x13 inch pan or if making two 9-inch round pans place one cake on a platter, frost, top with the second cake and then frost the top and sides of the cake...."
INGREDIENTS
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1 cup sugar
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1 cup flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 1/2 teaspoon cinnamon
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2/3 cup canola or vegetable oil
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2 eggs, beaten
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1 teaspoon vanilla
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1 cup finely shredded carrots
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1/2 cup crushed pineapple, well-drained
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1/2 cup raisins (optional)
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1/2 cup pecans or walnuts, chopped (optional)
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1 stick (1/2 cup) butter, softened
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1 3/4 cup powdered sugar
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2 teaspoons vanilla
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⅛ teaspoon salt
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1 (8 ounce) package cream cheese, softened
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1/4 cup caramel topping
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1/3 cup pecans, chopped
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