I know, this blog has been neglected lately, but I promise for good reason. I’ve replaced cooking/baking/eating out with soapmaking! Just kidding- I am still eating, but I am definitely making soap now instead of cupcakes.

So this would probably be the appropriate time to explain why. What better way than through a video? (I promise, there is a recipe coming soon in this post)

Let’s get this campaign funded!

As you can tell, Clare and I are pretty darn serious about this, and we think it’s for a good cause. And if you agree with us, we encourage you check out our Indiegogo campaign and share with your friends.

Now onto equally important things… cupcakes!

Besides my hobby change, I also changed jobs along the way. Before I started my new gig, Amy and I spent an afternoon baking carrot cake cupcakes. I think we were more excited at the prospect of using Clare’s Wilton Set than eating the cupcakes.

Not going to lie- these cupcakes were mediocre at best. They could have been more moist, but at least the carrot-cake flavor was there. We may have also slightly burnt the cupcakes, so perhaps we should give these another go. Do let us know if you try though.

carrot cake cupcakes

Carrot Cake Cupcakes
Adapted from All Recipes


  • 2 cups all-purpose flour
  • 2 cups brown sugar
  • 2 teaspoons baking soda
  • 3 teaspoons allspice
  • 2 teaspoon cinnamon
  • 2 tablespoons canola oil
  • 4 large eggs
  • 4 large carrots, grated
  • 2 (8 ounce) packages cream cheese,
  • softened
  • 1 tablespoon vanilla extract
  • 1-2 cups confectioners’ sugar


Preheat oven to 350 degrees F and line cupcake trays with paper liners.

Sift flour, sugar, baking soda, allspice and cinnamon in a large bowl. Beat the oil and eggs into the flour mixture with an electric mixer. Stir the carrots into the mixture until well combine. Don’t get overly excited. If you over beat, you’ll get a tough cupcake.

Fill the cupcake trays about 3/4 full with the mixture. Bake until lightly browned. It can take anywhere from 20 minutes (if you halve the recipe) to 40 minutes if you bake them in muffin tins. Let the cupcakes cool completely.

For the frosting- beat the cream cheese together with the vanilla extract and confectioners’ sugar until it becomes fluffy. We added about 1 cup of confectioner’s sugar, as we thought it was more than sufficient. Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.