Sweet Remedy

Carrot Cake Cupcakes for Mom

These cupcakes are for my lovely mother. Mom, if you are reading this, Happy Birthday. I love you!

This post and recipe will take you back to the beginning. You will learn where the name Sweet Remedy comes from and you will learn why and how I started this maiden voyage of growth and discovery. Food saved my life and gave me a reason to get up in the morning. Sweet Remedy gave me something to focus my creativity on. It allowed me to stop being stagnant in life and to utilize my talents again.

I became motivated by a tattoo of all things. In specific, a cupcake tattoo. I wanted to bake that cupcake and I wanted to bake it from scratch. I had never baked anything in my life that wasn’t from a mix. As I’ve said time and time again, I didn’t frequent the kitchen and the microwave was my best friend, forever. It is amusing that this food blog and my deep and intense love for real, local, and seasonal food stemmed from a tattoo of the overdone, yet still enchanting cupcake.

I baked and baked until I had a kitchen that was overflowing with cakes, cupcakes, cookies and brownies. I gave them away to neighbors, my boyfriend’s family, my co-workers and basically anyone who would eat them. I quickly became known as a baker and people started asking me to make them cupcakes for a baby shower or a birthday party and of course, I agreed. Soon after my first baby shower I decided to look for other venues to sell at. I even took a class at one point that lead to me some amazing people. Farmers’ markets were suggested and I hopped on board. I worked diligently to develop recipes, signs and prices. I applied to farmers markets in the area and one was missing baked goods. I fit in perfectly.

Being surrounded by local farmers and producers sparked my interest in a wider range of food. In the beginning, I used the blog to talk about my customers and to showcase my products. It slowly transformed into a general food blog. The evolution of Sweet Remedy occurred as I advanced in my cooking. I started to use local butter, eggs, milk and fruit in my baking. After that I started to cook and learned I loved it just as much as I loved baking.

I give Sweet Remedy the credit here. This blog and food in general, as I’ve said,  probably saved my life. Before I became known as the baker behind the cupcake, I was stuck in a pit of molasses and I just kept sinking; my father passed away, I was working at a liquidating electronics company and shortly after I was unemployed. To top all of that off:  I dropped out of school for various reasons … (A lack of goals and ambition rings a loud bell.) Now after consistently blogging and finding my place in the food world I feel that I have a purpose again. I have multiple goals and dreams that I am constantly working towards. I’m back in school thanks to this blog and for the first time in awhile, I am excited for my future.

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Whole Wheat Carrot Cupcakes

These carrot cake cupcakes have crushed pineapples inside as a surprise. If you aren't into the pineapples you can leave them out. I've had carrot cake both ways and enjoy them equally. The flour is a combination of All-Purpose and Whole Wheat. The cupcakes rose fine but they would have more of a dome shape if the flour used was only All-Purpose. You decide.

Yield: 2 dozen

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 60 minutes

Ingredients:

1 1/2 cups vegetable oil
2 cups granulated sugar
1 teaspoon salt
4 large eggs
1 tablespoon ground cinnamon
1 1/2 cups All-Purpose flour
1 cup Whole Wheat flour
2 teaspoons baking soda
2 1/2 cups finely grated carrots
1 1/2 cups walnuts
1/2 cup crushed pineapple
1 cup raisins

For frosting:

1/2 cup unsalted butter, at room temperature
8-ounce package cream cheese, at room temperature
1/4 tsp salt
3 1/2 cups confectioners' sugar
1 Tbsp milk

Directions:

Preheat oven to 350°F. Shred the carrots in a food processor or by hand and chop the walnuts.

In an electric mixer or with a handheld mixer, beat together the oil and sugar. Add the eggs one at a time.

Whisk the flour, cinnamon, baking soda and salt together. Gradually incorporate the flour mixture into the wet ingredients. Add the carrots, walnuts raisins and crushed pineapple.

Line your cupcake tin with wrappers and scoop batter into the tin. Bake for about 30-35 minutes or until a toothpick comes out clean when inserted. Let cupcakes cool for about 10 minutes and remove from tin. Do not frost until completely cool.

To make frosting:

In an electric mixer, beat together the cream cheese and the butter. Add the sugar, salt and milk and continue to beat until a smooth texture has formed.

Adapted from: King Arthur Flour

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4 Responses to “Carrot Cake Cupcakes for Mom”

  1. #
    1
    myfudo — June 9, 2012 at 1:44 am

    Lovely! I am sure your mom would love this. My mom would too, I am sure…I know, even my dad would. This will a be a great Father’s Day treat as well. thanks!

  2. #
    2
    katie — June 12, 2012 at 9:30 am

    Oh these look and sound amazing and to boot they are whole wheat! I love carrot cake so I know I’ll be trying this recipe!!!

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