Happy Mother’s Day

3 Jun
Because I’ve been a wild wild mess helping with preparations for my older sister’s wedding, I had TOTALLY forgotten to update my blog. No bueno. Anyway, I’d written and saved this post around mother’s day and I’m not prepared to rewrite it because frankly, it suited the day. So just read it, and pretend this was about a month ago. Gracias.
I always associate carrot cake with mothers. I don’t know why. Maybe it’s because my mom loves carrot cake and she’s the best mom in the world :-). This year for mother’s day, in honour of my mom, I made ridiculously yummy (if I should say so myself) warm, gooey (Everything is warm and gooey with me, neh?) carrot cake cupcakes with buttercream cream cheese frosting. The recipe did not call for cinnamon but I truly feel like cinnamon makes most, if not all, situations better. So add a dash of cinnamon if you feel the same way about it! Absolutely warm and comforting, just likea good mom 🙂

Carrot Cake Cupcakes with Cream Cheese Frosting:

Recipe adapted from Simply Recipes


1 cup of chopped walnuts
1 pound of carrots
3 large eggs
1/2 cup of buttermilk (or add a teaspoon of lemon juice to regular milk and allow to stand for 10 minutes)
1 teaspoon of vanilla extract
2 cups of sugar
1 cup of vegetable oil
1 tablespoon of orange zest (or 3 tablespoons of orange essence)
3 cups of all-purpose flour
1 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of kosher salt
2 teaspoons of allspice
1 teaspoon of ground cinnamon


1. Preheat the oven to 180F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.

2. Rinse the carrots and peel the rough skins off, then grate the carrots.

3. Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly.

4. In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.

5. Fold the flour mixture into the carrot mixture, being sure not to overmix. Fold in the toasted walnuts until evenly incorporated.

6. Scoop into cupcake papers about 1/2 to 3/4 full and bake for 19-21 minutes at 350F, being sure to rotate the pan after the first 15 minutes of baking. Afterwards allow to cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack. Frost cooled cupcakes.

Makes 24 cupcakes.

Cream Cheese Frosting

1 cup of unsalted butter, softened
16 oz of Philadelphia cream cheese
1 1/2 cups of powdered sugar
Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread onto cooled cupcakes.


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