CARROT CUPCAKES with CARAMEL CREAM CHEESE FROSTING

CARROT CUPCAKES with CARAMEL CREAM CHEESE FROSTING
Makes 24 cupcakes
CUPCAKES
4 cups shredded carrots (about 1 1/4 pounds)
1 cup golden raisins
1 cup walnuts, finely chopped
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/4 cup canola oil
2 cups sugar
4 Large eggs, room temperature
1 teaspoon PURE vanilla
1 teaspoon maple extract

• Preheat oven to 325 degrees.
• Line muffin tins with paper liners.
• In a medium mixing bowl sift together the flour, cinnamon, baking powder, baking soda, salt and walnuts.
• In a large mixing bowl beat together the oil and sugar until well blended.
• Add eggs, one at a time, blending to incorporate.
• Add vanilla and maple extracts.
• Gradually flour mixture until well blended and smooth.
• Alternately fold in carrots and raisins.
• Fill liners 3/4 full.
• Bake 25 minutes until toothpick inserted comes out clean.
• Cool completely on a wire rack.

ICING
1/2 cup sugar
2 tablespoons water
1/4 teaspoon lemon juice
1/4 cup heavy cream
1 pound cream cheese, softened
2 sticks butter, softened
1/2 cup powdered sugar
1 teaspoon PURE vanilla
1 teaspoon maple extract

• In a small deep saucepan combine the sugar, lemon juice and water.
• Bring to a simmer over a medium high heat without stirring until the edges begin to color, about 5 minutes.
• Gently swirl the pan and continue to simmer until the color turns amber, about 2 minutes more.
• Remove from heat.
• Using a wooden spoon, stir in heavy cream.
• Transfer to a small bowl and allow to cool.
• In a medium mixing bowl beat together the butter and cream cheese.
• Add the powdered sugar and beat until smooth.
• Add vanilla and maple extracts until incorporated.
• Blend in caramel mixture.
• Ice cupcakes.***

***For a more decorative cupcake DO NOT blend in caramel mixture with cream cheese. Instead, thinly ice each cupcake and then pipe a ring around each cupcake top. Spoon some caramel mixture into each ring.