Treat Of the Week-Carrot Cake Cupcakes with Cream Cheese Frosting
One thing about me that I’ve learned to be true over the course of the last few years is that not only do I love to cook, but I also love to bake. I can’t really bake as much as I’d like to. It’s not because I don’t have the time or ability, but you really can’t make a new batch of cookies or cupcakes every single day and not except to be the size of a house when you’re done. We’re trying to watch our waist lines,b ut I thought if I tried a new recipe every week, it would quench my thirst for baking while not causing all of us to gain a collective ten thousand pounds.
Two weeks ago, I featured the Rainbow Cupcakes I made for St. Patty’s day (using Joy the Bakers vanilla cupcake recipe and Whipped Cream Cream Cheese frosting). This week, I stumbled across a Carrot Cake Cupcake recipe and had to make it. I adore carrot cake. And I adore cupcakes. So, would I adore carrot cake cupcakes??
(They’re frosted purple because we watched Tangled last night and Rapunzel wears purple).
I will admit that I omitted both the nuts and the cardamom from this recipe. I omitted the nuts because it’s hard to find Princess safe nuts and I omitted the cardamom because I don’t like cardamom at all. I also halved both recipes and it made 12 cupcakes plus more than 12 servings of frosting.
I have to admit, while these aren’t as good as my usual carrot cake, they were still REALLY good. I was sorry I’d only made 12. I could have probably eaten 12 by myself. They were a little dry in texture and my usual carrot cake recipe is very very moist, but beyond that…they were divine. As was the frosting. Two thumbs up