To go with the strawberry cupcakes I had to make some carrot cake cupcakes, they make me think of Easter and stories of my parents wedding, but that’s a story for another time…





Carrot cake cupcakes with cream cheese frosting
recipe adapted from Martha Stewart

  • 2 1/2 cups all-purpose flour
  • 1 t baking powder
  • 1 t baking soda
  • 1 t ground cinnamon
  • 3/4 t coarse salt
  • 1/2 t ground ginger
  • 1/4 t ground nutmeg
  • 3 sticks unsalted butter
  • 1 cup light-brown sugar
  • 1/2 cup sugar
  • 3 eggs
  • 2 t pure vanilla extract
  • 1/2 cup water
  • 8 to 10 carrots, peeled and shredded (about 2 3/4 cups)
  • 1 cups walnuts

Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans. Spoon batter into lined muffin tins and bake about 20-25 minutes. Let cool completely.

  • 1 package cream cheese, room temperature
  • 1 t pure vanilla extract
  • 1 stick butter
  • 1 pound powdered sugar

Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition. Reduce speed to low. Gradually add confectioners’ sugar, and beat until fluffy and smooth.


Images: sammyw