Category Archives: Cakes

Carrot Cake Cupcakes



Today is my step-mom’s birthday (Happy birthday, Judy!).  Judy likes carrot cake — something  I’ve made for her a couple times already. So I wanted to switch things up a bit and decided to make cupcakes to help her celebrate another spin around the sun.

If you have something to celebrate — or even if you don’t — you might want to give these a try too.  You won’t regret it!

Carrot Cake Cupcakes

Yield: 16 Cupcakes

Carrot Cake Cupcakes


  • 1 3/4 cups flour (8 3/4 ounces)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 1/4 cups packed light brown sugar (8 3/4 ounces)
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 2/3 cups grated carrots (10 ounces)
  • Frosting:
  • 10 Tablespoons butter, softened
  • 2 cups confectioners' sugar (8 ounces)
  • 3 1/2 Tablespoons buttermilk powder
  • 1 1/2 teaspoons vanilla extract
  • 8 ounces cream cheese, chilled and cut into 8 pieces
  • 1/3 cups pecans, toasted and rough-chopped


  1. Preheat oven to 400 degrees.
  2. Line cupcake tins with paper liners.
  3. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves together in a large bowl.
  4. In a separate bowl, whisk sugar, oil, eggs, and vanilla together until smooth. Stir in carrots. Fold in flour mixture until just combined.
  5. Pour 1/4 cup batter into each of 16 cupcake liners.
  6. Bake at 400 degrees for 5 minutes. Reduce oven temperature to 350 and bake for another 15 minutes or until toothpick inserted in the middle comes out clean.
  7. Remove from oven and cool for 5 minutes. Remove cupcakes from tins and cool completely on wire rack, about 30 minutes.
  8. Frosting:
  9. With a hand or stand mixer beat butter, sugar, buttermilk powder, and vanilla together until smooth, scraping bowl as needed. Add cream cheese one piece at a time, blending until smooth before adding the next piece.


This icing doesn't tend to hold up under hot and humid conditions. So if you make these on a warm day, keep them refrigerated until about a half hour before serving.

Grandma Wable’s Angel Food Cake


She says: Over the years, my grandmother made countless angel food cakes –and I was fortunate enough to be her helper.  Occasionally, we would get to eat one, but most of the time these would be donated to our local fireman’s fair where they would be raffled off.

Now, I’ve rarely met a cake I haven’t liked.  Still, this one is among my absolute favorites.  It’s … ethereal.

He says: Philosophers used to wonder how many angels could dance on the head of a pin. What they SHOULD have been wondering is, “How do we make angel food cake so good that it will make you dance?” On second thought, it’s better that they didn’t … otherwise they might have used up all the angel food cake ingredients centuries ago. And besides, have you ever seen a philosopher dance? (Spoiler alert: It ain’t pretty.)

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