In a past life, I would have loved to have been served sweet breakfast treats like French toast every morning. Now, I seldom crave such things and prefer a more savory breakfast. Somewhere, out of nowhere…. I got the inspiration to make an all-star breakfast which is something I never do. There’s something about preparing a meal after just waking up that’s not all that appealing to me–call me crazy! I don’t know how some people whip up breakfasts regularly on the weekend. It’s just not my thing which couldn’t be more clearer if you looked at the Recipes section of this blog and noticed the lack of breakfast foods I’ve made (especially ones that aren’t baked goods!)
Summer time is all about ice cream, frozen yogurt and anything sweet and cool to help beat the heat. And even though I love me some ice cream (even if my stomach doesn’t) I wanted to try something new. I realize I start a good number of my blog posts with “After I watched an Ina make….” and this one is no different, sadly. She whipped up her own coffee granita on the Barefoot Contessa and might have said her little catch phrase, “How easy is that?” and I might have maybe sat there on the couch captivated, nodding my head, answering her saying, “SO easy!” as the dog stared at me like I was a crazy person. Maybe…
HOLY HIATUS! Sorry to my dedicated readers…which is my mom, and my sister…hey guys! I got really busy and didn’t have time to cook or bake for a while so this blog really fell by the wayside. OK not totally true. I have blogging ADD and got totally bored! I bet everyone’s dyingggg to hear how Around the World in 80 Plates turned out right? Me neither. I stopped watching along with the rest of America.
In my blogging absence I may have whipped up a thing or two. The only thing of note honestly was Carrot Cake Cupcakes. They were banging. I know everyone’s afraid of carrot cake (or at least I was) until I had the epiphany that it just takes like a reallllyyyy good spice cake. Don’t be afraid, veggie haters! Look to the carrot-y light!
Recipe here from my girl Ina Garten. I used my go-to cream cheese frosting from Paula Deen….because this is carrot cake aka healthy cake right? I can use some Paula lovin’ here… Just go with it. I’m really out of my blogging groove.
- 2 cups sugar
- 1 1/3 cups vegetable oil
- 1 teaspoon pure vanilla extract
- 3 extra-large eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 3 cups grated carrots (less than 1 pound)
1 cup raisins 1 cup chopped walnuts
(Sorry, I know real foodies love extra crap, but no thanks)
Preheat the oven to 350 degrees F.
Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots to the remaining flour, mix well, and add to the batter. Mix until just combined.
Line cupcake pans with paper liners. Add batter into 22 muffin cups until each is 3/4 full. I always bake cupcakes at 325 for 22 minutes, turning them midway through baking. Cool on a rack.
For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
Frost the cupcakes and enjoy!