1 cup flour 1 tsp. baking soda ½ tsp. baking powder 2 medium carrots ⅔ cup vegetable oil 2 eggs ½ cup dark rum ½ cup raisins ¼ tsp. salt 4 oz. salted butter 8 oz. cream cheese 1¼ cups powdered sugar 1 tsp. real vanilla extract 4 tbsp. salted caramel ½ cup granulated white sugar ¼ cup brown sugar 1½ tsp. pumpkin spice
Preheat oven to 350 F. (175 C.) and put out 4 oz. salted butter to soften (for the frosting).
Add ½ cup of dark rum and ½ cup of raisins to a sauce pan. Simmer on MEDIUM heat for 5 minutes, then turn off the heat. Let them absorb the rum while you prepare your other ingredients.
In a mixing bowl, add 1 cup. flour, 1 tsp. baking soda, ½ tsp. baking powder, ½ cup granulated white sugar, ¼ cup brown sugar, 1½ tsp. pumpkin spice and ¼ tsp. salt. Whisk together.
Chop 2 medium carrots in a food processor or grate them until you have 1½ cups of grated/finely chopped carrot (see #3 in the photo for texture).
In a separate mixing bowl, stir carrots and ⅔ cup of vegetable oil until nicely mixed. Then, add the carrots and rum raisins to your other bowl and stir.
Add 2 beaten eggs to the mixture and stir until you have a nice batter.
Grease a cupcake tin with butter and fill each cup half-way, making sure to evenly distribute the raisins between the cups. Bake for 12-15 minutes. Cool for 15 minutes before frosting.
In a mixing bowl, combine 8 oz. of cream cheese, 4 oz. of softened salted butter, 1¼ cups of powdered sugar and 1 tsp. real vanilla extract. Whip the frosting together until smooth.
Place a pastry tip in a pastry piping bag and use a twisty-tie or string to seal it above the tip.
Place bag upright in a jar and fold over the top edges. Spoon in 2 large spoons of frosting, press it down into the bottom, then add a ½ tbsp. drizzle of salted caramel.
Add two more big spoons of frosting, then another drizzle of salted caramel. Keep adding layers until your pastry bag is full. Lift the jar, remove the tie and frost your beautiful cupcakes!