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.

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.

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 greek yogurt frosting!  Sounds like a tasty way to celebrate to me!  And a 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!

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5 from 1 vote
Carrot Cake Cupcakes to Celebrate My 1-Year Blog Anniversary!
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
A simple and delicious carrot cake cupcake recipe with cream cheese frosting for my 1-year blog anniversary!
Categories: Sweet
Difficulty: Easy
Keyword: carrot cake cupcakes
Servings: 14 cupcakes
Calories: 166 kcal
Author: Lacey Baier of A Sweet Pea Chef
Ingredients
For the Wet Ingredients:
  • 1/4 cup melted coconut oil cooled
  • 2 eggs large
  • 1/3 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1/2 tsp vanilla extract
  • 3 1/2 cups carrots 1 1/2 cups, grated
  • 1 tsp orange zest
For the Dry Ingredients:
  • 1 1/2 cups spelt flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup raw walnuts chopped
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/2 tsp ground ginger
For the Cupcake Frosting:
  • 1 cup plain greek yogurt
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray or line with cupcake liners.
  2. In a large mixing bowl, combine the coconut oil, eggs, pure maple syrup, applesauce, milk, and vanilla extract, carrots, and orange zest, and stir to combine.

  3. In a separate mixing bowl, whisk together the flour, baking powder, baking soda, walnuts, ginger, and sea salt.

  4. Add the dry Ingredients into the wet mixture, and stir until smooth. The batter will resemble a cake-like batter consistency.
  5. Add the shredded carrots, and fold into the mixture.

  6. Divide batter into prepared muffin tin (I use an ice cream scoop) and bake for 20 minutes, or until tops spring back to the touch or a toothpick inserted in the middle comes out clean.
  7. Remove from the oven and let cool completely.
  8. While cupcakes are baking, prepare the frosting. Stir together the greek yogurt, pure maple syrup, and vanilla extract.
  9. Once the cupcakes are cooled, spread the frosting over the top of the cupcakes.
  10. To store, refrigerate in a glass airtight container for up to 4 days.
Nutrition Facts
Carrot Cake Cupcakes to Celebrate My 1-Year Blog Anniversary!
Amount Per Serving (1 cupcake)
Calories 166 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 24mg8%
Sodium 119mg5%
Potassium 228mg7%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 9g10%
Protein 5g10%
Vitamin A 5380IU108%
Vitamin C 2mg2%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

46 thoughts on “Carrot Cake Cupcakes to Celebrate My 1-Year Blog Anniversary!

  1. Do you still have the recipe for the cream cheese icing that was originally in this post? I used to make these and loved them!

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

  3. 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!!

  4. 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.

  5. 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!

  6. 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!!

  7. 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!

  8. 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.

  9. 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

  10. 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.

  11. 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.

    1. Hi Lelah! Yes, you definitely can make this recipe in a cake form — I’ve done it before 🙂

      Just bake until the cake springs back in the center and a knife/toothpick inserted into the center comes out clean, about 30-40 minutes, depending on your cake pan size. Good luck! (and happy birthday!)

  12. 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. 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. 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. 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.

    1. 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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