Delicious Carrot Caramel Cupcakes Recipe

Start by preparing the grated carrots. Using a grater, finely grate the carrots and gently squeeze out the excess moisture by hand. This prevents the cupcakes from becoming too dense and moist.

Important: Do not wring the carrots forcefully as you don't want to lose all moisture, just enough for the perfect balance.

In a large mixing bowl, combine *all-purpose flour*, *baking powder*, *baking soda*, *cinnamon*, and *salt*. This step ensures that the dry ingredients are well distributed.

In a separate bowl, beat together *vegetable oil*, *granulated sugar*, and *eggs* until the mixture is smooth and thoroughly combined.

Add *vanilla extract* and gently fold in the grated carrots.

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.

Line a cupcake tray with paper liners and fill each cup with the batter until they are about 2/3 full.

Bake in a preheated oven at 175°C (350°F) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

In a pan over medium heat, melt the *granulated sugar* until it reaches a deep amber color, stirring occasionally.

Add the butter and stir until fully melted. Carefully mix in the heavy cream and salt, and let it simmer for about 2 minutes until it thickens.

Remove from heat and let the caramel cool slightly before using.

Once the cupcakes have cooled, drizzle the caramel over the top of each cupcake.

*For an extra touch*, sprinkle a pinch of sea salt over the caramel if desired. Serve and enjoy your delicious homemade carrot caramel cupcakes!