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1
Preheat the oven to 350.
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2
Line two 12-cup muffin tins with paper liners.
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3
In a medium bowl, toss the carrots with the raisins and pecans.
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4
Onto a large sheet of wax paper, sift the flour with the cinnamon, baking powder, baking soda and salt.
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5
In a large bowl, using an electric mixer, beat the canola oil with the sugar at medium-high speed until smooth.
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6
Add the eggs, 1 at a time, beating well between additions.
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7
Add the dry ingredients and beat at low speed until combined.
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8
Using a wooden spoon, stir in the carrot mixture.
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9
Spoon the batter into the cups, filling them three-fourths full.
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10
Bake the cupcakes for about 25 minutes, or until the tops spring back when lightly pressed.
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11
Let cool in the pans for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.
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12
In a small, deep saucepan, combine the sugar, water and lemon juice.
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13
Using a wet pastry brush, wash down the side of the saucepan.
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14
Bring to a simmer over moderately high heat and cook without stirring, until the caramel just begins to color around the edges, about 5 minutes.
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15
Gently swirl the pan and simmer until the caramel turns a medium amber color, about 2 minutes longer.
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16
Remove from the heat.
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17
Using a long-handled wooden spoon, stir in the heavy cream.
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18
Transfer to a bowl and let cool.
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19
In another bowl, beat the cream cheese at low speed until smooth.
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20
Beat in the butter, then beat in the confectioners' sugar and vanilla until smooth.
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21
Spread 1 tablespoon of the cream cheese frosting over each cupcake.
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22
Fill a pastry bag fitted with a 1/4-inch star tip with the remaining frosting.
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23
Pipe a ring around the top of each cupcake, leaving an empty space in the center.
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24
Spoon the caramel into the centers.
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25
Transfer the cupcakes to a platter and serve.
