Caramel Carrot Cupcakes Recipes

CARAMEL CARROT CUPCAKES

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.

CARAMEL CARROT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Bake 31 to 36 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.

CARAMEL-FILLED CARROT CAKE ROLL

Steps:

• Combine carrots and 1 teaspoon sugar in a saucepan; add water to cover. Cover the pan, bring to a boil over medium-high heat, and cook until fork tender, 3 to 4 minutes. Drain carrots, mash with a fork, and set aside to cool.
• Preheat the oven to 375 degrees F (190 degrees C). Grease two 10x15-inch baking pans and line with parchment paper. Lightly grease parchment paper and dust with flour.
• Combine flour, cinnamon, baking powder, and salt in a medium bowl.
• Beat eggs in a large bowl with an electric mixer on high speed for 5 to 7 minutes. Beat in 2 cups white sugar until thick. Mix in mashed carrots and vanilla extract. Fold in flour mixture. Spread batter into the prepared baking pans and sprinkle with walnuts.
• Bake in the preheated oven until top springs back when lightly touched, 10 to 12 minutes.
• While cakes are baking, dust 2 linen towels with confectioners' sugar.
• Remove cakes from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert each cake carefully onto the sugar-dusted towels. Peel off parchment paper and roll cakes up in the towels to cool.
• Meanwhile, combine cream cheese, butter, caramel topping, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in confectioners' sugar until fluffy.
• Carefully unroll cakes and spread filling to 1 inch from the edges. Roll up cakes, cover, and chill until serving.