Who doesn't love carrot cake? This twist on the traditional recipe includes a decadent caramel frosting for an added sweet factor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 32
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon. In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, 1 at time, beating well after each addition. Beat in 1 teaspoon vanilla.
- On low speed, alternately add flour mixture, about 1/3 at a time, and 2/3 cup milk, about 1/2 at a time, beating just until blended. Stir in carrots, raisins and pineapple.
- Divide batter evenly among muffin cups, filling each with about 2/3 full. (Cover and refrigerate remaining batter until ready to bake. Cool pan before reusing.)
- Bake 20 to 25 minutes or until golden and toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks to cool.
- Meanwhile, in 2-quart saucepan, melt 1 cup butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Stir in 1/2 cup milk. Return to boiling; remove from heat. Stir in 2 teaspoons vanilla. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar with whisk. Frost each cupcake with about 2 tablespoons frosting. Garnish with nuts.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Cupcake, TransFat 0 g
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