Carrot Cupcakes with Maple Cream Cheese Frosting with carrots from our CSA farm share


I took a three day weekend this past weekend and didn’t work at all. I needed some time off after having to put a kitty to sleep (our poor Kawani isn’t suffering anymore) and I vowed to stay away from the computer all weekend. I had plenty of other stuff to keep me occupied: my niece’s birthday party, dinner with friends, brunch and movies with Mr. Indie Fixx and I did some cooking on Sunday as well.

One of the things I made were some cupcakes I owed Mr. Indie Fixx for his birthday earlier in the month. I promised him Red Velvet Beet Cupcakes (which I made here) and Carrot Cupcakes with Maple Cream Cheese Frosting. I found the recipe on Smitten Kitchen and decided to use the carrots from our CSA farm share to make them. I’m glad I did, because they were (still are actually) seriously delicious. As an old family friend would say, “If you put one on your head, your tongue would beat your brains out trying to get it.” Weird, but probably true.

Here is the recipe from Smitten Kitchen if you want to make them. Mine are darker because I used whole wheat flour (a mixture of white whole wheat and regular whole wheat) and I added more nutmeg. I used pecans instead of walnuts as well—just what I had on hand.  I also got to use my new cupcake icing kit from Bake-it Pretty.


  1. I love the way you frosted them. They look lovely, but it’s not too much frosting (always a problem for me when I make cupcakes- i go overboard on the frosting). I might have to give this recipe a try.

  2. Thanks for your kind words about my cat. It was definitely difficult, but the right thing to do for her.

  3. Mmmmmmmm! Thanks for sharing! I have a bag of carrots in the fridge that need to be used up and this looks like a perfect recipe.

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