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How did I not think about carrot cake first? It is THE spring recipe and the best dessert to make for Easter celebration. Carrot cakes are awesome for so many reasons. First of all, no mixer is needed for making carrot cake and that’s always a huge plus for me. Second of all, the cakes have the best soft and moist texture. Oh, and I can’t forget to mention how perfectly it pairs with caramel. If it goes well caramel, it’s aces in my book!
For this recipe, I used Hershey’s Hot Caramel Topping. I specifically chose that because this caramel topping is much thicker than a regular caramel topping so it doesn’t run right off the cupcake after you drizzle it. When using it, I recommend heating it just to room temperature or a little bit warmer. Do not use it hot or it will melt the frosting!
- 2 1/2 cups finely grated carrots
- 2 eggs room temperature
- 3/4 cup white granulated sugar
- 1/2 cup vegetable oil + 1 Tbsp
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 8 oz cream cheese
- 1/2 cup unsalted butter softened
- 3 Tbsp hot caramel topping room temperature
- 1 cup powdered sugar
- Hot caramel topping warmed but not hot
- Coarse salt
- In a large mixing bowl, combine eggs, carrots, and oil. Mix very well until completely combined.
- Add flour, sugar, baking soda, baking powder, and cinnamon. Blend well.
- Let the batter stand for 10-15 minutes while preheating the oven. (I like to let the batter stand to let the carrot flavor and juices to infuse throughout the batter. Give it a little stir before dividing the batter among the cupcake cups.)
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