Salted Caramel Carrot Cupcakes

For Cake:
2-1/2 cups Namaste Foods Spice Cake Mix
1 cup finely grated carrots
2 eggs
1/3 cup oil or melted butter
1/3 cup water

For Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 cup powdered sugar
About 1 cup gluten free caramel sauce
Coarse salt

Heat oven to 350° F. Lightly grease muffin tin or use paper liners.
Combine eggs, water and oil in large bowl. Add 2-1/2 cups Spice Cake Mix and blend well. Fold in grated carrots.
Fill cups around 3/4 full. Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
Cool completely on wire rack.

Frosting: Beat cream cheese and butter in a mixing bowl on medium high speed. Add powdered sugar
on low speed until moistened then turn up to medium high until light and fluffy.
Frost cupcakes. Warm caramel sauce slightly if too thick to drizzle. Drizzle tops of cupcakes and sprinkle with coarse salt.

Options: Add 1/4 cup raisins and/or chopped nuts to cake batter. You can also add more caramel sauce to tops of cupcakes before frosting.