Baking, Baking, Baking!

Wednesday, April 20, 2011

As we have already established – I have a sweet tooth.  I am rather spoiled here since all of my favorite sweet tooth solutions are only a walk away! 
With that said, I’m on a mission, a mission to make at home all of my favorite things!  I have always loved baking – but lately this passion has shifted gears.
 I figure that this will be an invaluable talent in locations (Guadalajara and beyond) – sounds like a legit excuse, right?  However, I’m still not convinced that D appreciates my mission – or maybe he is just confused as to why a household of two needs to have three dozen cupcakes lying around at any point in time.  (Yes, we are sincerely appreciative of our co-workers + friends for taking one for the team and taking some of these creations off of our hands!) 
Recent creations include, but not limited to (I know, scary!): banana cupcakes + cinnamon cream cheese frosting, chocolate chip cookies, devils food cupcakes + buttercream, pistachio macaroons, guinness cupcakes, and carrot cupcakes + cream cheese frosting.  Yeah… it has been a yummy past few weeks.
Carrot cake is always one of my favorites…  It might be because I think that anything with cream cheese on it is a breakfast food – but that is beside the point.  This is the recipe for the carrot cake I made most recently, happy baking, and remember that sharing is encouraged!    

Carrot Cupcakes + Cream Cheese Frosting
Cake Ingredients:
1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup +2 tbs flour
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
Handful of golden raisins

Icing Ingredients:
6oz cream cheese – room temp
4 tablespoons unstaled butter – room temp
4 cups confectioners’ sugar (sifted)
¼ teaspoon pure vanilla extract

  1. Preheat oven to 350 degrees. Line muffin tin with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
  2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
  3. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
  4. Meanwhile, in a mixing bowl, combine icing ingredients. Whisk until smooth.
  5. Frost cupcakes and eat!

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  1. Delicious, moist desserts are something you will need to make on your own around here, so keep practicing!

    It's odd, but unlike the US, you can't just swing by Wal-Mart and pick up some yum-yums here in Mexico. If you don't make it or find it at a specialty store, you're practically out of luck.