Carrot Cake Cupcakes to Celebrate My 1-Year Blog Anniversary!

It’s my 1-Year Blog Anniversary!  Woohoo!

Carrot Cake Cupcakes with Cream Cheese Frosting recipe and images by Lacey Baier, a sweet pea chef

Last year, on April 29, 2010, I published my first blog post.

Carrot Cake Cupcakes with Cream Cheese Frosting recipe and images by Lacey Baier, a sweet pea chef

Man, I really had NO idea what I was doing back then.  To tell you the truth: if you asked me earlier that year what was the definition of a blog, I probably wouldn’t have been able to tell you.

Carrot Cake Cupcakes with Cream Cheese Frosting recipe and images by Lacey Baier, a sweet pea chef

My, how things have changed!  One year ago, I was just getting my Personal Chef business started in San Diego.  I was taking care of my sweet little one year old daughter, Jordan — not aware she would be a big sister to baby Savannah within the following year.  I was testing the waters of the foodie world and deciding to pursue my passion for food, love and life with my new career.

Carrot Cake Cupcakes with Cream Cheese Frosting recipe and images by Lacey Baier, a sweet pea chef

I can hardly believe it has already been one year since I started this little blog. I have learned so much.

Carrot Cake Cupcakes with Cream Cheese Frosting recipe and images by Lacey Baier, a sweet pea chef

On so many levels, it feels like this blog has been a part of my life for so much longer.  I have learned so much about myself, my friends, my passions, my life and my goals.  This blog has been such an important part of my life — of my daily routine — that it is hard to describe.  I’m not sure when I became a “food blogger,” but I know that is what I am.  And I am grateful for it.  And for you.

Carrot Cake Cupcakes with Cream Cheese Frosting recipe and images by Lacey Baier, a sweet pea chef

I am so fortunate to be part of such a wonderful community.  The support I have felt from you all has been so amazing.  I cannot thank you enough.

Carrot Cake Cupcakes with Cream Cheese Frosting recipe and images by Lacey Baier, a sweet pea chef

To celebrate my one-year blog anniversary, I wanted to make some carrot cake cupcakes.  ‘Cuz they’re good and tasty.

Yay for carrot cake cupcakes with cream cheese frosting!  Sounds like a tasty way to celebrate to me!  And a semi-healthy sweet treat at that!

Carrot Cake Cupcakes with Cream Cheese Frosting recipe and images by Lacey Baier, a sweet pea chef

I know you’ll enjoy this recipe.  It’s full or all sorts of goodness like shredded carrots, chopped walnuts and a hint of fresh ginger.  Good stuff.

I hope you have enjoyed this journey as much as I have.

Here’s to April 2012!

Carrot Cake Cupcakes with Cream Cheese Frosting

For the Cupcakes

makes 14-18 regular cupcakes

3 eggs
1 cup brown sugar
3/4 cup vegetable/canola oil
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. kosher salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 1/2 cups (about 3-4 large) carrots, grated
1/3 cup chopped walnuts
1 tsp. orange zest
1/2 tsp. ground ginger
Cream Cheese Frosting (see recipe below)

Directions

Preheat oven to 350 degrees.

Lightly grease muffin tin or fill with cupcake liners.

In a large mixing bowl, beat eggs and sugar until foamy and thickened, about 2 minutes. Gradually pour in the oil and beat for an additional minute after it is completely added. Sift together the dry ingredients and then add to the egg mixture. Mix dry ingredients with wet ingredients until fully mixed. Try not to over-mix once all incorporated. Fold in the carrots, walnuts, spices and orange zest. Spoon into cupcake liners.

Bake until cake springs back in the center and a knife/toothpick inserted into the center comes out clean, about 15-20 minutes. Remove from oven and allow to cool completely on a wire rack. Frost with cream cheese frosting.

For the Cream Cheese Frosting

makes about 2 cups (enough for the cupcake recipe above)

1 cup cream cheese, softened and cut into small cubes
1 tbsp. milk
1 1/3 cups confectioners/powdered sugar

Directions

Using a hand mixer, stand mixer or a whisk, beat cream cheese and milk until smooth. Gradually beat in the sugar, about 1/4 cup at a time, until the desired thickness is reached. If you are planning to pipe the frosting, you will want the frosting to be harder and more sugar will be needed.  Spread over cupcake with knife or pipe onto cupcakes as desired.

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Comments

  1. Mollie says

    These cupcakes are so good! But, then again everything you make is fantastic. Thank you for all of your wonderful recipes.

  2. says

    This recipe was so great!! My sister and i made these for my dad’s 41st birthday and we’ve made them 3 times since the beginning of January. Thanks so much!!

  3. Kathyann says

    I was looking for a recipe online to make these cupcakes. I came across your recipe. I smell them baking in the oven. I can’t wait to try them.

  4. Michelle says

    Hi Lacey! I was searching the internet for a carrot cake cupcake recipe and I found your website! I am so excited…I have been looking at your recipes for the last hour! Plan on trying many of them…This one first for my husband’s birthday! I will let you know what we think!

  5. peacock says

    last week my husband hinted that he would really like carrot cake muffins with cream cheese frosting. having never made these before, i searched the internet for a recipe and found yours. while he was out ice fishing, i made them yesterday in a snap. imagine his surprise when he saw them on the counter. he ate one and announced “my god. these are by far the best thing you’ve ever made!” guess he likes them. :) thanks for an awesome recipe!!

  6. Jennifer says

    Hello, Just wanted to let you know, my youngest is also named Savannah and will be 1 yr old on Friday. I’m going to make these cupcakes for her birthday!

  7. Rose Omar says

    Dear Lacey,

    I love reading your page. It’s clean, simple and recipes are great. I am glad that I stumbled upon your blog by chance.

    Happy 1st Blogssary and keep the recipes coming.

  8. Amanda says

    Thanks for posting this recipe, I made it this weekend for my mother-in-law’s birthday (carrot cake is her favorite) and it was a big hit! It was such an easy recipe too, I will definitely be making this again.

    Thanks again, Amanda

  9. Maryam says

    Just stumbled across your page and glad I stopped by. Will try this recipe tonight and hope it’s a hit as I am sending them off to Hubby’s work in the morning.

  10. itsmedani says

    The Cream Cheese Frosting…most recipes call for butter along with cream cheese. I see this one doesn’t. Is there a reason before I try it? I would like to eliminate the butter if it will turn out well. I am making a large amount of carrot cake cupcakes and looking for good recipes.

  11. says

    Question – do you think I could make this in a round cake pan instead of as cupcakes? Looking for a recipe for my birthday cake! Thanks.

  12. Mogasaur says

    Hi there!

    Great blog! I just made a batch of these carrot cake cupcakes and boy did turn out well!!! Super delicious recipe, not too heavy, but still a nice, moist carrot cake! Easy and flavorful without being over-spiced. Taking them to my co-workers tomorrow- I am sure they will be a success.

    Cheers!

  13. says

    Happy Anniversary, Lacey! The world is a better place because of your blog. Best wishes for many more years of blogging fun and a fabulous new pizza kitchen to come!

  14. Angelica says

    Happy Blogiversary!!! I’ve really been enjoying your blog and I wish you success and happiness in all your ventures. Can’t wait to try this recipe, thanks for sharing!

  15. says

    congratulations on your one-year anniversary for your blog – just one of your many blessings. I don’t recall now how I found you, or when, but I’m awfully glad I did! I am always on the look-out for a new carrot cake recipe and these cupcakes look like a must-do. have a great week Lacey.

    • David says

      Hello Lacey, I must say these Carrot Cup Cupcakes were absolutely delicious to say the least…Thank YOU :) the only thing I did change was the frosting, I piped Pumpkin Spice cream cheese for the frosting….EXCELLENT!!!

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