Cararmel Pecan Carrot Cupcakes

I made these gems for Father's Day. They were absolutely decadent.

Ingredients:
Cakes
1 c. sugar
1c. flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cinnamon
3/4 c. oil
2 eggs, beaten
1 tsp vanilla
1 c. shredded carrots
1/2 c. crushed pineapple, drained
1/2c pecans

Frosting
1 stick butter
1 1/2 c. powdered sugar
1/8 tsp salt
2 tsp vanilla
1 pkg. (8 oz) cream cheese
1/4 c. caramel sauce
sprinkling of chopped pecans

Recipe:
Preheat the oven to 350 degrees F. Line a pan with paper liners.
Mix the sugar, flour, baking soda, salt, and cinnamon together. Make a well in the middle then add the oil, eggs, and vanilla. Combine until well incorporated. Stir in the carrots, pineapple, and nuts.

Fill the cups 3/4 full and bake for 15-16 minutes. Cool cupcakes before frosting.

To make frosting, cream butter, sugar and salt for 2 minutes on low speed. When fluffy add the cream cheese and mix until smooth. Frost cupcakes, drizzle with caramel, and sprinkle with chopped pecans.