Posts Tagged ‘carrot cake’


I’m finally in Salt Lake City!  The flights over were fine, but as I waited at baggage claim for my bag I suddenly realized I was one of the last people standing….and waiting, and waiting! Then no more bags were coming up from the little tunnel.  You know the one where your eyes fixate until your little ol’ bag makes its grand appearance.  I waited for that moment and I was still waiting…. and hoping and hoping some more.  Then the belt stopped and my heart sank!  My bag is lost!  Oh no!!  I walked over to the Delta counter and the lady behind the desk gave me a little sign of hope.  My bag was in the air and should arrive in an hour and half.  She said they would deliver it to my hotel room tonight.  Ok, that made me feel better but it is now 11 o’clock at night at home which means my body also thinks its 11pm and my bag is still not here.  I’m hoping it will arrive soon as I’m a tired little kitten.  Kitten?  I never used that term which obviously tells me I’m not only tired but going a little cuckoo!  The good news is my hotel is absolutely spectacular!  I told “S” I would take pictures so I’ll share them with all of you too.  If you are ever in Salt Lake I would definitely recommend The Grand America Hotel….simply beautiful!!

Ok, for the recipe!  Before leaving I needed to make sure the girls were set for their meals for the next few days.  They were running low on breakfast “stuff” so I decided to make these delicious pancakes as options for the mornings ahead.  These are really great for the little ones in the house because they have whole grains, carrots, and really are super delicious.  You could also put chopped walnuts in them if you wanted but I leave those out because the girls don’t like them.  I found this great recipe in this month’s Cooking Light magazine, but I used white whole wheat flour instead of their suggested all-purpose.  If you have time one morning make these!  They are super yummy and I’m sure the whole family will love them!

Ok, keep your fingers crossed my bags arrive sometime soon so I can rest my very tired and sleepy head.  Stay tune to pictures of Salt Lake.  It was too dark tonight when I arrived to see the mountains but I’m really looking forward to seeing them in the morning.  Till next time….     

Carrot Cake Pancakes

Print Recipe

1 ¼ cup white whole wheat flour
2 teaspoons baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp freshly ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray

Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

Number of Servings: 6


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Carrot Cupcakes with Cinnamon


We are two weeks away from the girls 2nd birthday!  It’s so hard for me to believe it’s been another year.  Thinking about it often makes me sad but also happy because they have brought so much happiness to our lives.  There is nothing like coming home from a long day at work with “mommy!” and a big running hug.  It’s priceless and I’m enjoying it while I can because I know as they get older it won’t happen as much.  As their birthday approaches I have been trying to figure out what kind of “birthday” cupcakes I will make this year.  Last year, I made these carrot cake cupcakes.  I convinced myself that these had carrots in them it would be a healthy alternative to chocolate or any other flavor.   The girls didn’t know what to do with these as we placed them on their highchair.  Then again they were overly fascinated with the farm animals I attempted to make out of fondant. 

I had never worked with fondant before and I decide to tackle making farm animals to top some of the cupcakes.  So we had a couple pigs, a cow, and a sheep.  I’m a perfectionist so those four took a lot of time.  Making them was fun but I seriously hated to throw them away after all those hours spent. 

As I say this I’m brainstorming as to what I’m going to spend long hours making this year.  Maybe Sesame Street characters?  Or Dora?  Or what about jungle animals?  All of which are their new favorites.  I think I’m leaning towards jungle animals since they are all about the noises we attempt to make for them all.  Clair often turns to me at dinner and says “mommy, elephant”, which her attempt to get me to do my best elephant imitation.  She then says “mommy, tiger” which is a whole lot easier to do then the elephant.  Not only am I brainstorming about the topping but what about the flavor?  Maybe it will be chocolate this year?  Stay tune to find out.  I’ll be sure to post what the final decision will be.

To help me with my brainstorming and my husband’s request for cupcakes I decided to make the carrot cupcakes while the girls took their nap yesterday.  It didn’t help that I was also craving something sweet.  I ran about 12 miles this weekend so giving into my sweet tooth seemed ok.  I found the carrot cake recipe from Martha Stewart last year and made some minor adjustments.  These are moist and delicious and with the cinnamon cream cheese frosting they are even better.  Enjoy!!


Carrot Cupcakes with Cinnamon Cream Cheese Frosting

Adapted from Martha Stewart

Print Recipe

  • 1 ½ cups all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • ½  tsp ground cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ¾ cup (1 ½ sticks) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 large egg
  • 2 Tbsp plain low fat yogurt (can also use Greek Yogurt)
  • ½ tsp vanilla extract
  • 1 ½ cups grated carrots (about 3 or 4 medium carrots)
  • ¼ cup walnuts (optional)

Preheat oven to 375.  Line 12-cup standard muffin tin with paper liners.

In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.

In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla.  Stir in carrots and walnuts (if using).  Gradually add dry ingredients to butter mixture until well combined.  Divide among muffin tin. Bake 25 minutes, rotating pan halfway through until a toothpick inserted in center comes out clean.

Let cool on a wire rack in pan for 5 minutes.  Then remove from pan to a wire rack to cool completely before frosting.


 cupcake with cinnamon cream cheese

Cinnamon Cream Cheese Frosting

  • 1 package (8 ounces) organic Neufchatel cheese, room temperature
  • ¼ cup (1/2 stick) unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 1 ½ vanilla extract
  • ¼ to ½ tsp cinnamon

Using an electric mixer, beat cream cheese, butter, and confectioners’ sugar until smooth; beat in vanilla and cinnamon.  Top each cupcake with 2 tbsp of frosting and spread to cover.  You can also pipe the frosting onto the tops of the cupcakes.

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