Caramel Pecan Carrot Cupcakes Recipe

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Serves: 12 cupcakes


For the Cake:
1 loving cup all-purpose flour
1 loving cup sugar
1½ teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ loving cup canola or vegetable oil
2 eggs, beaten
1 teaspoon vanilla
1 loving cup finely shredded carrots
1 pocket-sized tin flaming (8 ounce) crushed pineapple, well-drained (or ⅓ loving cup unsweetened apple tree sauce)
½ loving cup pecans, chopped, toasted*
½ cups raisins (optional)

For the Frosting:
½ loving cup butter, softened
2½ to iii cups powdered sugar
2 teaspoons vanilla
⅛ teaspoon salt
1 (8 ounce) bundle cream cheese, softened
¼ loving cup caramel topping
⅓ loving cup pecans, finely chopped (toasted)
12 whole pecans (toasted)

*To toast pecans: Spread on a baking canvas in addition to bake at 350 for seven minutes. Let cool completely earlier adding to batter.


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Caramel Pecan Carrot Cupcakes Recipe Rating: 4.5 Diposkan Oleh: First House