It’s my 1-Year Blog Anniversary! Woohoo!
Last year, on April 29, 2010, I published my first blog post.
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.
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.
I can hardly believe it has already been one year since I started this little blog. I have learned so much.
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.
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.
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!
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!
- For the Cupcakes
- 3 eggs
- 1 cup brown sugar
- ¾ cup vegetable/canola oil
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. kosher salt
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 3½ cups (about 3-4 large) carrots, grated
- ⅓ cup chopped walnuts
- 1 tsp. orange zest
- ½ tsp. ground ginger
- 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
- 1⅓ cups confectioners/powdered sugar
- 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.
- Using a hand mixer, stand mixer or a whisk, beat cream cheese and milk until smooth. Gradually beat in the sugar, about ¼ 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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