This is a twist of your traditional Carrot Cake with Cream Cheese Frosting - with a little caramel, pecans and pretzels thrown in the mix.
In a large mixing bowl combine eggs, carrots, and oil.
In a separate bowl stir together flour, sugar, baking powder, cinnamon, and baking soda.
Combine the wet and dry ingredients together until everything is evenly mixed.
Pour batter into cupcake liners and bake at 350 for 20 minutes.
Beat cream cheese, butter, and vanilla in stand up mixer until light and fluffy. Gradually add 2 cups of powdered sugar at a time until you have added the 6 cups or until the frosting is the consistency you like.
Measure the pretzels before crushing them. To crush, I use a gallon size bag then use a rolling pin over the bag.
Chop the pecans to be as small or large as you would like.
Pour the caramel over top and stir together until everything is combined and small clusters start to form.
Mix everything together in a sauce pan and continue stirring until boiling.
Spoon caramel on top of the cupcake and let is sit for several minutes to set up before adding the frosting.
Frost the cupcakes and add a spoonful of the pretzel crunch.
Finish off by drizzling some of the caramel on top of each cupcake.