Mini Carrot Cakes With Cranberry Caramel Sauce

• 3/4 cup dried cranberries
• 1/3 cup packed brown sugar
• 1/4 cup water
• 2 tablespoons butter
• 2 tablespoons honey
• 1/4 teaspoon vanilla extract
• 2/3 cup all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange zest
• 1 cup shredded carrots
• Whipped cream or vanilla ice cream, optional

1. Preheat oven to 350u0b0. In a small saucepan, bring the first five ingredients to a boil over medium-low heat. Simmer until slightly thickened, about 2 minutes. Remove from heat; stir in vanilla extract. Keep warm.
2. Whisk flour, pie spice, baking powder, baking soda and salt. In another bowl, mix egg, sugar, oil, vanilla and orange zest until blended; add carrots. Stir flour mixture in to carrot mixture just until moistened. Fill ten greased muffin cups about half full. Bake until edges are golden brown and a toothpick inserted in center of cakes comes out clean, about 12 minutes. Run a small knife around sides; cool on wire rack 5 minutes before removing.
3. Serve warm with cranberry caramel sauce. If desired, serve with whipped cream or ice cream.

cranberries, brown sugar, water, butter, honey, vanilla, allpurpose, pumpkin pie spice, baking powder, baking soda, salt, egg, sugar, canola oil, vanilla, orange zest, carrots, cream

Taken from www.tasteofhome.com/recipes/mini-carrot-cakes-with-cranberry-caramel-sauce/ (may not work)