Carrot Cake Cupcakes

I have always loved birthdays. Not just my own, but everyone’s. I have never been one to shy away from a surprise party, I often encourage them. I used to always try to throw birthday parties for my friends growing up. I even threw my friend Laura more than one in high school, until on her 18th birthday she was less than thrilled with me, so I learned my lesson. I never really understood why my friends didn’t want to celebrate their birthday with parties, balloons, good food and lots of friends (and booze). It’s YOUR day. The one day of the year where people can celebrate YOU. I think everyone deserves that day and it’s a good way to remind you how much people care about you and feel lucky to have you in their life. It’s all about embracing your day because you only get one. That’s how I have felt every single year, until now.

This year, my birthday is giving me a sense of impending doom. I notice myself catching my breath at the thought of THIS birthday, but it’s a silly feeling and I am hoping that when the day gets closer (it’s a few months away), maybe a strong martini will cure my birthday blues. Or even better, a margarita on the beach. I could get behind the idea of celebrating my 25th birthday on a beach. Anyway, helping Laura to throw her boyfriend Adam a surprise party for his 26th birthday definitely made me feel a little better about turning 25 (sorry Adam!). Since I love celebrating birthday’s I thought I would help her out and make some snacks for the party.

What better treat than cupcakes for your birthday! I have been wanting to learn how to make my mom’s Carrot Cake recipe for a while. I have made it with her a few times, but never on my own. Cooking with my mom is one of my favorite things, but sometimes you need to be alone in the kitchen to see if you are capable of actually making the recipe correctly. So, carrot cupcakes with cream cheese frosting it was!

Carrot Cake Cupcakes

Preheat oven to 350 degrees.


2 cups of flour

2 tsp. baking powder

1 1/2 tsp baking soda

1 tsp. Salt

2 tsp ground cinnamon

4 eggs

2 cups sugar

1 1/2 cups of vegetable oil

2 cups grated carrots

1 large can crushed pineapple

1/2 cups chopped pecans

Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.

Beat eggs, sugar and oil together until combined.

Grate the carrots and chop the pecans if needed.

Stir in flour, fold in carrots and nuts.

Drain the pineapple and mix in the batter. Mix well.

Pour into cupcake pans and bake for about 12 minutes.

Frost with cream cheese frosting and enjoy!

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