Carrot Cupcakes with Caramel and Cream Cheese Frosting

Martha Stewart Living

MAKES  2  DOZEN  CUPCAKES

    CUPCAKES:                                                      
    8 carrots peel, coarse shred (4c)                              
    1 cup golden raisins                                           
    1 cup pecans coarse chop                                       
    2 cups flour                                                   
    2 teaspoons ground cinnamon                                    
    2 teaspoons baking powder                                      
    1/4 teaspoon baking soda                                       
    1 teaspoon salt                                                
    1 1/4 cups canola oil                                          
    2 cups sugar                                                   
    4 eggs room temp        
                                       
    TOPPING:                                                       
    1/2 cup sugar                                                  
    2 tablespoons water                                            
    Few squeezes lemon juice                                       
    1/4 cup heavy cream                                            
    1 pound cream cheese softened                                  
    2 sticks butter softened                                       
    1/2 cup confectioners' sugar                                   
    1 teaspoon vanilla extract                                     

ACTIVE: 45 MIN/TOTAL: 1 HR 30 MIN

The cream cheese frosting on these moist carrot cupcakes is intentionally under sweetened to compensate for the sweet caramel topping.

Preheat the oven to 350°. Line two 12-cup muffin tins with paper liners. In a medium bowl, toss the carrots with the raisins and pecans. Onto a large sheet of wax paper, sift the flour with the cinnamon, baking powder.bakmg soda and salt.

In a large bowl, using an electric mixer, beat the canola oil with the sugar at medium-high speed until smooth. Add the eggs 1 at a time, beating well between additions. Add the dry ingredients and beat at low speed until combined. Using a wooden spoon, stir in the carrot mixture.

Spoon the batter into the cups, filling them three-fourths full. Bake the cupcakes for about 25 minutes, or until the tops spring back when lightly pressed. Let cool in the pans for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.

MEANWHILE, MAKE THE TOPPINGS:
In a small, deep saucepan, combine the sugar, water and lemon juice. Using a wet pastry brush, wash down the side of the saucepan. Bring to a simmer over moderately high heat and cook without stirring, until the caramel just begins to color around the edges, about 5 minutes. Gently swirl the pan and simmer until the caramel turns a medium amber color, about 2 minutes longer. Remove from the heat. Using a long-handled wooden spoon, stir in the heavy cream. Transfer to a bowl and let cool.

In another bowl, beat the cream cheese at low speed until smooth. Beat in the butter, then beat in the confectioners' sugar and vanilla until smooth.

Spread 1 tablespoon of the cream cheese frosting over each cupcake. Fill a pastry bagf fitted with a 1/4-inch star tip with the remaining frosting. Pipe a ring around the top of each cupcake, leaving an empty space in the center. Spoon the caramel into the centers. Transfer the cupcakes to a platter and serve.

MAKE AHEAD The cupcakes can be refrigerated in an airtight container for up to 3 days.