Ingredients
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1 cup of all-purpose Flour
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½ cup of Sugar
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½ teaspoon of Baking Powder
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¾ teaspoon of Salt
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¾ cup of Butter
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2 large Egg
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1 teaspoon of Vanilla Extract
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1 cup of shredded Carrots
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¼ cup of Caramel
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½ teaspoon ground Cinnamon
Directions
A delicate carrot cake with a sweet, milky caramel flavour. Perfect dessert option. Top with Vanilla frosting, additional caramel and some chopped pecans or peanuts for a little crunch!
Steps
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1
Done
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Preheat oven to 350°F and line 10 muffin pans with paper liners. |
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2
Done
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In a large bowl, sift together dry ingredients, except sugar. |
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3
Done
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In another bowl, whisk together sugar and egg until fluffy. Mix in remaining wet ingredients. |
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4
Done
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Fold the dry ingredients into your wet ingredients and mix until well combined. Once well combined fold in carrots. |
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5
Done
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Spoon your batter into the muffin cups. |
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6
Done
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Bake the cupcakes for 18 - 20 minutes until a wooden toothpick put into the center comes out clean. |
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7
Done
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Let the cupcakes cool in the muffin tin for a couple of minutes and then transfer them to a wire rack to cool completely. |
