Tuesday, April 30, 2013

Carrot Spice Cupcakes


There is only one seat left on the bus, and normally I'd choose to stand instead of being smashed between two unknown people, but I am carrying a rather delicate and important package. I am not worried about my cupcakes sliding around in their box, because I have securely fastened them to the bottom with ample amounts of frosting. Letting my guard down, I let go of the sides of the box, resting it on my knees, but the clear top smashes the little carrots I had worked so hard on last night.

I am here early, around 7:30am. Lab meeting isn't until 1pm, but I need to go to the bookstore before the first day crowds take over, and I won't have time to stop at home before then. No one else will arrive to lab for at least another hour, so I leave a note: Please bring to lab meeting! ~ Alana 

I arrive at the bookstore 15 minutes before it opens, but there is already a line of students. Today is going to be one of those long days that silently swallows all your time. By 1pm my feet hurt, and I am running late, wishing I had taken the time to look up the location of my classes prior.

The first day of the quarter will always be hurried, but it is also forgiving. Seeing familiar faces brings smiles, which are gladly accompanied by carrot spice cupcakes. There is nothing better than slowing down a hectic day by sharing good food with friends.



  • 2 1/2 cups all purpose flour
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 1/4 tsp powdered ginger (optional)
  • 1/2 tsp salt
  • 4 large eggs, room temp
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 1/2 cups vegetable oil
  • 1 lb peeled, grated carrots

Preheat the oven to 350. I made this into roughly 24 medium cupcakes, but this recipe could also be made into a cake. 

Combine the flour baking powder, baking soda, spices and salt in a large bowl. Mix. Meanwhile, whisk  together the eggs, white and brown sugar until frothy about one minute. Gradually add the vegetable oil  to the egg and sugar mixture while mixing. Then do the same with the flour mixture. Ensuring the mixture is completed mixed fold in the grated carrots.

I used a 1/3 measuring cup to transfer the batter into the cupcake liners. Bake for approximately 30 minutes. Let the cupcakes cool for 30min to an hour.  This recipe is adapted from Americas Test Kitchen Family Cookbook. 


I used cheese cream frosting to top the cupcakes. For the frosting carrots I mixed shortening and powdered sugar until it reached the thick consistency I wanted. I added food coloring correspondingly. 



Reflections on our trip to Union Square San Francisco. 


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