December 2, 2010

cup of cheer

my little evachka has an ear infection and strep throat so i've been playing doctor around the clock and really working 'mom' overtime this week. lots of naps, that i am required to take with her, watching cartoons snuggling together under hundreds of blankets on the couch, with quite a few less (much much less) 'glamorous' events in between. after some unsuccessful reasoning, threatening, bribing, and forcing we finally compromised with a 'special sick day smoothie' for her to take her antibiotics, so hopefully she will be recovering soon. in the meantime i thought i'd cheer things up by sharing one of our new favorite fall/winter traditions.

carrot cupcakes!
easy to make and easy to enjoy, here is the recipe.

yeilds 30 cupcakes

3 cups of spelt flour (or regular flour)
2 1/4 teaspoons baking soda
3/4 teaspoons ground cinnamon
6 large eggs
1 1/2  cups white sugar
1 1/2 cups canola oil
3 cups finely grated raw carrots (about 1 lb)
1 1/2 cups grated apple (approximately 3-4 apples)
3/4 cups chopped pecans

preheat oven to 350 degrees and line a muffin baking tray with paper cupcake liners.
whisk flour, baking soda, salt and ground cinnamon in a bowl.
in a separate bowl whisk eggs, sugar, and oil together. fold in the flour mixture until incorporated.
with a spatula fold in grated carrots, grated apples, and chopped nuts.

scoop 3 full table spoons into muffin cups. (should yield enough for 30)
bake for 20-25 min or until toothpick inserted in the middle comes out clean.
cool completely.

1/2 cups unsalted butter, room temperature
8 ounce cream cheese, room temperatre
3 cups powdered sugar
1 teaspoon pure vanilla extract

beat all ingredients together with an electric mixer, or whisk by hand.

top cooled cupcakes with frosting and refrigerate those babies until serving. heavenly i tell you.

share them with some one you love.
adapted from this original recipe.


  1. i'm not a big fan of carrot cake.....but these cupcakes are delish!!! moist! I pretty much ate 20 of them. thanks for sharing the recipe