Delicious Carrot Cupcakes with Salted Caramel

In a mixing bowl, combine the grated carrots, eggs, and granulated sugar. Beat this mixture for a couple of minutes until well combined.

Next, add the vegetable oil and mix thoroughly. After that, sift the dry ingredients (flour, baking powder, and cinnamon) into the carrot mixture. Stir gently with a whisk until just combined.

Finally, fold in the chopped nuts and the zest of the lemon or orange if you are using it, ensuring an even distribution throughout the batter.

Preheat your oven to 170 degrees Celsius (340 degrees Fahrenheit). You can use a standard muffin tin or a loaf pan if you prefer a single large cake.

Portion the batter into cupcake liners and place them in the preheated oven.

Bake small cupcakes for about 25 minutes or a large cake for around 40 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the cupcakes to cool in the pan for about 5-7 minutes before transferring them to a wire rack to cool completely.

While the cupcakes are cooling, prepare the cream. In a mixing bowl, combine the cream cheese, cold heavy cream, and powdered sugar. Beat the mixture for about 3-4 minutes until it reaches a smooth and fluffy consistency.

Once the cupcakes are completely cooled, use a knife or a cupcake corer to make small indentations in the center of each cupcake.

Fill these indentations with salted caramel or boiled condensed milk as you desire, then finish off by topping with the cream mixture.

You can decorate the cupcakes as you like; I prefer to sprinkle a bit of cinnamon and some nuts on top for a delightful finish!