Are you all super excited for your weekend because I’m super excited for mine! Why? Because I’m going to finally get some time to do some garden tending. I try to do it every other day but things have gotten busy in my world and I’ve sort of neglected it a little bit and my veggies have been growing out like no tomorrow! I mean look at those beautiful looking tomatoes, kale plants, cucumbers, carrots and zucchinis! Yum! Isn’t mother nature just so amazing?
Anyways, since my 1 year blog-iversery is coming up, I decided to make myself some Carrot cake cupcakes to celebrate! I mean it only made sense to because carrots are my all time favorite veggies and I’m growing them in my garden so I figured why not put them to good use? That and…I’ve made this recipe before and I loved it so much that I want to share the deliciousness with all of you!
Carrot cake cupcake recipe
Ingredients (makes 6):
1/4 cup oil
1 egg
1/4 cup sugar
1/4 cup brown sugar
2 tablespoons Greek yogurt
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon salt
3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 carrot peeled and grated (about 1 cup)
1/4 cup raisins (optional)
1/4 cup chopped walnuts (optional)
Frosting
1/2 cup (4 ounces) cream cheese
1/4 cup margarine softened
1 teaspoon vanilla extract
about 3/4 cups icing sugar
Bake away:
1. Combine the egg, oil, sugars, greek yogurt, and vanilla in a large bowl
2. Stir in the salt, cinnamon, allspice, salt, baking powder, baking soda and flour until just combined. Fold in the grated carrots and optional add-ins.
3. Split into muffin tins and bake at 350F for 20 – 2 minutes until golden and a toothpick comes out clean when put into the center
4. While the cupcakes are baking, prepare the cream cheese frosting by beating the cream cheese, butter and vanilla together in a large bowl.
5. Slowly add in the icing sugar 1/4 at a time until you achieve a consistency you like. If you add in too much icing sugar, you can always add in more cream cheese or a few tablespoons of milk to smooth it out again.
6. Take out your cupcakes out of the oven and let them cool for at least 30 minutes before frosting them to prevent the icing from melting. Top with a few chopped walnuts and a dust of cinnmon if you like!
Note: cupcakes can be stored in an airtight container at room temperature for up to a week. However, if they’re frosted you might want to keep them in the fridge to keep it from melting
I hope you all love these Carrot cake cupcakes as much as I did and is it just me or do you feel less guilty whenever you put veggies in your treats? hehehe. π
Yum! I love carrot cake in any form!
I love carrots in any form! Especially in dessert because that way I feel less guilty he he π
These carrot cupcakes look delicious! I like to bake, and am definitely pinning these!
Very yum! Perfect for a party and celebrating your garden and your blogoversary! Big congrats! π
Thank you! You’re so sweet π
Wow, you have a serious gardenβ¦you obviously know what you are doing! I would love one of your carrot cake cupcakes right now! π
It’s been such a long time since I last had carrot cake and seeing this post makes me realise how much I’ve been missing out on – I need to make this recipe real soon! Your vegetable garden and cupcakes are such inspiration – thanks so much for bringing these to FF#27 – they will be devoured in seconds, I’m sure! Cheers, Margot
Wow, Cynthia, happy blogoversary, happy gardening, and you’ve made wonderful looking carrot cakes too! You really spoil us. π Thank you for sharing all these goodies with FF, and enjoy the party!!
Oh you flatter me! Thank you for your kind words π
Love your carrot cake cupcake. Looks like a yummy one. π
Well done, a whole year of blogging! I’ve just discovered your blog for the first time today during Fiesta Friday. Well, you certainly know how to celebrate – these cakes look delicious! Have a good weekend.
Awh thanks for hopping by! Hope you enjoy them! π
Congratulations on your upcoming blogiversary! These cupcakes look wonderful, I would like half a dozen please, 3 for me and 3 for my hubby!
Congratulations on the blogiversary, Cynthia. These cupcakes look so beautiful and delicious. Have a wonderful week. π
Thanks Jhuls! Hope you have a great weekend!