Carrot Cupcakes with Lavender Honey Frosting

BELIEVE IT OR NOT BUT EASTER IS RIGHT AROUND THE CORNER SO OF COURSE I HAVE TO MAKE SOME DELICIOUS EASTER DESSERTS! RECENTLY I WAS GIVEN ABSOLUTELY COOL AND BEAUTIFUL MARY & MARTHA PAPER BAKEWARE FROM MY FRIEND TAMMY SO NATURALLY I HAD TO THINK OF SOMETHING TO BAKE IN THEM.  THERE ARE A FEW DIFFERENT COLOR COMBOS WITH THIS BAKEWARE BUT I ASKED FOR THE ORANGE/PURPLE/GRAY SET BECAUSE I WANTED TO MAKE SOMETHING WITH CARROTS FOR EASTER =)

ALSO FOR THOSE OF YOU WHO KNOW ME, KNOW THAT I LOVE ORANGE AND PURPLE TOGETHER SO THAT SET WAS PERFECT FOR ME! MY WEDDING COLORS WERE ORANGE BECAUSE IT'S RYAN'S FAVORITE COLOR AND GREEN AND PURPLE BECAUSE THOSE WERE MY FAVORITE COLORS. (MY TASTE HAS CHANGED OVER THE YEARS THOUGH AND NOW I REALLY ONLY LIKE GREEN AS A FAVE COLOR BUT NOT JUST ANY KIND OF GREEN... I LIKE THE YELLOW-Y GREEN LIKE CITRINE OR CHARTREUSE TO BE EXACT, HAHA.) ANYWAYYYYYS, BELOW IS A PICTURE OF THIS BEAUTIFUL AFGHAN THAT MISS CHRIS (A LADY I KNOW FROM MAIN STREET BAPTIST CHURCH) MADE FOR US AS A WEDDING GIFT. SHE KNEW WE LOVED ORANGE, PURPLE AND GREEN SO IT WAS SUCH A SWEET AND THOUGHTFUL GIFT AND IS DEFINITELY MY ALL TIME FAVORITE BLANKET! JUST THOUGHT I WOULD SHARE =)

BACK TO THE BEAUTIFUL BAKEWARE... AS I WAS THINKING OF WHAT I COULD MAKE IN THESE FOR EASTER I THOUGHT OF AN UNUSAL PAIRING. CARROTS OF COURSE FOR THE ORANGE AND THEN I THOUGHT MAYBE USING LAVENDER (LIKE THE DRIED FLOWER) WOULD BE DIFFERENT AND FUN. I WAS A LITTLE NERVOUS EXPERIMENTING AT FIRST BECAUSE I LOOKED ONLINE TO SEE IF CARROTS AND LAVENDER WAS A COMMON DESSERT COMBO BUT I COULDN'T FIND ANY RECIPES REALLY. I DECIDED TO GO AHEAD WITH IT ANYWAYS AND WAS GLAD I DID! I CAME UP WITH A RECIPE TO MAKE CARROT CUPCAKES WITH LAVENDER HONEY CREAM CHEESE FROSTING. (FOR THE RECIPE SCROLL DOWN) THEY REALLY TURNED OUT SO DELICIOUS!

MY FRIEND TAMMY WHO IS A CONSULTANT FROM MARY & MARTHA GAVE ME OTHER BEAUTIFUL M&M PRODUCTS SO I COULD DO A FUN PHOTO SHOOT WITH THEM. IF YOU NEVER HAVE HEARD OF MARY & MARTHA YOU REALLY SHOULD LOOK INTO IT BECAUSE EVERYTHING THEY MAKE IS SO GOSH DARN LOVELY!  THE PAPER BAKEWARE WAS ALSO A TON OF FUN BAKING IN AND SO EASY AND CUTE! THEY COME IN DIFFERENT SHAPES, SIZES AND COLORS AND CAN BE HEATED UP TO 400 DEGREES! AS YOU SCROLL THROUGH THE PICTURES YOU WILL SEE ALL THE OTHER  GORGEOUS PRODUCTS AS WELL. THE BREAD BOARD AND TEA TOWEL IS A DEFINITE FAVE OF MINE. I AM A SUCKER FOR SOME GOOD LETTERING AND THE THESE BOTH SHOWCASE THE AMAZING ARTWORK BY LINDSEY LETTERS! THE WHITE CERAMIC MUGS, PITCHER AND CAKE STAND ARE JUST DARLING TOO AND THEY HAVE A LOT MORE ITEMS FROM THAT SAME COLLECTION. WOULDN'T THEY BE GREAT FOR A BIG EASTER DINNER!? I ALSO LOVE THE SUPER CUTE HONEY POT AND THE PRETTY JUTE TABLE RUNNER! OH AND OF COURSE I LOVE THE CHALKBOARD! THEY HAVE SO MUCH MORE TO OFFER TOO SO I TOTALLY RECOMMEND CHECKING TAMMY'S WEBSITE OUT AND BOOKING A PARTY WITH HER IF YOU CAN! THE SPECIAL FOR THE MONTH OF APRIL ARE CUTE JOURNALS THAT ARE ONLY AVAILABLE IN APRIL! YOU CAN VIEW THAT SPECIAL HERE.

SO IF YOU WANT TO BOOK A PARTY YOU CAN EMAIL HER AT LOVEMARYNMARTHA@GMAIL.COM OR YOU CAN CALL HER AT 607-431-8517. ENJOY ALL THE PICTURES AND MAKE SURE YOU CHECK OUT THE RECIPE FOR THE DELICIOUS CUPCAKES BELOW!

BECAUSE I WAS DOING A FULL PHOTO SHOOT I DECIDED TO GO ALL OUT AND TRY MY HAND AT MAKING MACARONS FOR THE FIRST TIME EVER SO I COULD HAVE MORE LOVELY ORANGE AND LAVENDER TREATS! I HAVE BEEN WANTING TO MAKE THESE FOR A LONG TIME BUT HAVE BEEN INTIMIDATED BY THE PROCESS AND PRICEY INGREDIENTS. THEY DEFINITELY WERE VERY TEDIOUS TO MAKE AND CERTAINLY LOOK HOMEMADE BUT LET ME TELL YOU THEY WERE DELICIOUS! I HOPE TO MAKE MORE THIS COMING WEEKEND! =) THE RECIPE I FOLLOWED, I FOUND HERE. THE ONLY THING I SUGGEST DOING DIFFERENTLY IS ADD THE COLOR BEFORE YOU START WHIPPING THE EGG WHITES! TRUST ME!  =)

CARROT CUPCAKES WITH LAVENDER HONEY FROSTING

INGREDIENTS:

4 EGGS

3/4 CUP VEGETABLE OIL

1/2 CUP APPLE SAUCE

1 CUP SUGAR

1 CUP BROWN SUGAR

1 8-OZ. CAN OF CRUSHED PINEAPPLES, DRAINED

2 TEASPOONS VANILLA EXTRACT

2 CUPS FLOUR

2 TEASPOONS BAKING SODA

2 TEASPOONS BAKING POWDER

1/2 TEASPOON SALT

2 TEASPOONS GROUND CINNAMON

1/4 TEASPOON GROUND NUTMEG

SMALL PINCH OF GROUND CLOVES

3 CUPS GRATED CARROTS

1 CUP SWEETENED COCONUT FLAKES

FROSTING:

1 8-OZ. CREAM CHEESE SOFTENED

2 TABLESPOONS BUTTER SOFTENED

2 CUPS POWDERED SUGAR

1/2 CUP HONEY

1 DROP OF LAVENDER OIL

1/2 TEASPOON VANILLA

3/4 TEASPOON CINNAMON

MILK AS NEEDED

2 TEASPOONS DRIED LAVENDER FOR GARNISH

PECANS OR WALNUTS FOR GARNISH

NOTE: SERIOUSLY ONLY USE ONE DROP OF LAVENDER OIL! IT GOES A LOOOONG WAY! I BOUGHT MINE FROM THE LOCAL HEALTH FOOD STORE. IT ACTUALLY SAYS ON THE BOTTLE FOR EXTERNAL USE ONLY, HAHA. BUT I SPOKE TO THE MANAGER AT THE HEALTH FOOD STORE AND HE TOLD ME (UNDER HIS BREATH) THAT I CAN CONSUME VERY SMALL DOSES AT A TIME, LOL. I ATE A COUPLE OF THESE CUPCAKES AND I WAS FINE SO I PROMISE IT WON'T KILL YOU! =) 

DIRECTIONS:

PREHEAT OVEN TO 350 DEGREES. IN A LARGE BOWL, BEAT TOGETHER EGGS, APPLE SAUCE, OIL, SUGARS, PINEAPPLE AND VANILLA. MIX TOGETHER FLOUR, BAKING SODA, BAKING POWDER, SALT, CINNAMON, NUTMEG AND A PINCH OF CLOVES. STIR IN THE CARROTS AND COCONUT FLAKES. LINE A MUFFIN TIN WITH CUPCAKE WRAPPERS OR USE THE CUTE AND EASY BAKEWARE FROM MARY & MARTHA! FILL EACH LINER 3/4 FULL. BAKE IN PREHEATED OVEN FOR 18-20 MIN. LET CUPCAKES COOL COMPLETELY BEFORE FROSTING.

FROSTING:

IN A MEDIUM BOWL COMBINE BUTTER, CREAM CHEESE, POWDER SUGAR, HONEY, VANILLA, CINNAMON AND ONE TINY DROP OF LAVENDER OIL. BEAT UNTIL THE MIXTURE IS SMOOTH AND CREAMY. ADD MILK AS NEEDED. TOP WITH DRIED LAVENDER AND CHOPPED WALNUTS OR PECANS!

ENJOY!

Carrot Cake Sandwich Cookies

A FRIEND SENT ME THIS RECIPE A WHILE BACK WHEN I MADE THESE DELICIOUS OATMEAL CREME PIES THINKING I WOULD PROBABLY LOVE TO MAKE CARROT CAKE CREME PIES FOR EASTER AND SURE ENOUGH SHE WAS RIGHT =) NOT ONLY WERE THEY SO TASTY, THEY ALSO LOOK SUPER CUTE AND ARE DIFFERENT FROM THE TYPICAL CARROT CAKE.

THE RECIPE I FOLLOWED IS LINKED AT THE BOTTOM. I PRETTY MUCH FOLLOWED IT EXACTLY SAVE FOR A COUPLE THINGS. FIRST OFF NORMALLY WHEN BAKING I AM IN A TIME CRUNCH- HECK I AM ALWAYS IN A TIME CRUNCH, HAHA. MEANING, THAT IF I FORGET TO TAKE THE BUTTER OUT OF THE FRIDGE TO LET IT SOFTEN FOR A FEW HOURS BEFORE HAND, I END UP MELTING IT IN THE MICROWAVE TO SOFTEN IT =/ YES, YES I KNOW THAT IS A #1 NO NO BUT IN THIS CASE IT ACTUALLY SEEMED TO WORK OUT NICELY BECAUSE THESE COOKIES ENDED UP BEING EXTREMELY MOIST! YOU ARE PROBABLY SAYING TO YOURSELF, JUST USE A KITCHEN AID- THAT WILL SOFTEN HARD/COLD BUTTER IN NO TIME! YEAH, UNFORTUNATELY I DON'T HAVE ONE, YET. MY EYES ARE SET ON THIS BEAUTY THOUGH...

BELOW IS THE RECIPE.  BESIDES MELTING THE BUTTER, THE ONLY OTHER THING I DID DIFFERENTLY IS USE HALF AS MUCH BUTTER IN THE FILLING AND TWICE AS MUCH POWDERED SUGAR. I DO NOT LIKE AN OVERLY BUTTERY FROSTING/ICING/FILLING AND NEITHER DOES MY FAMILY SO THAT IS WHY I MADE THAT ADJUSTMENT BUT IT REALLY DEPENDS ON YOUR TASTE BUDS! SPEAKING OF BEING IN A TIME CRUNCH, IT SAYS TO STORE COOKIE DOUGH IN THE FRIDGE FOR 1 HR AND 15 MIN. I STUCK IT IN THE FREEZER FOR HALF THE TIME BECAUSE I DIDN'T HAVE THAT LONG. SO BECAUSE OF MELTING THE BUTTER AND NOT LETTING IT SIT IN THE FRIDGE FOR THE ALLOTTED TIME, THESE COOKIES WEREN'T AS FLUFFY AS THEY PROBABLY COULD BE, BUT SINCE I WAS SANDWICHING THEM ANYWAYS I FIGURED THEY DIDN'T NEED TO BE FLUFFY. I ALSO FORGOT TO USE PARCHMENT PAPER LIKE THE ORIGINAL RECIPE SAYS. DO NOT FORGET TO USE PARCHMENT PAPER OR THE COOKIES WILL STICK LIKE CRAZY TO THE COOKIE SHEET. 

INGREDIENTS

1 1/4 CUPS ALL PURPOSE FLOUR

1/2 CUP QUICK OATS

3/4 TSP BAKING SODA

1 1/4 TSP GROUND CINNAMON

1/4 TSP GROUND GINGER

1/8 TSP GROUND NUTMEG

1/4 TSP SALT

1/2 CUP UNSALTED BUTTER, SOFTENED

1/2 CUP GRANULATED SUGAR

1/2 CUP PACKED LIGHT-BROWN SUGAR

1 LARGE EGG

1 TSP VANILLA EXTRACT

1 1/4 CUPS FINELY GRATED CARROTS

3/4 CUP CHOPPED WALNUTS OR PECANS (I USED PECANS)

CREAM CHEESE FILLING

4 OZ CREAM CHEESE, SOFTENED

6 TBSP UNSALTED BUTTER, SOFTENED (I USED HALF AS MUCH)

1 PINCH SALT

1/2 TSP VANILLA EXTRACT

1 CUP POWDERED SUGAR (I DOUBLED THIS)

DIRECTIONS

IN A MIXING BOWL, WHISK TOGETHER, QUICK OATS, BAKING SODA, CINNAMON, GINGER, NUTMEG AND SALT FOR 30 SECONDS, SET ASIDE.

IN A SEPARATE BOWL CREAM TOGETHER 1/2 CUP BUTTER, GRANULATED SUGAR AND BROWN SUGAR UNTIL WELL BLENDED. MIX IN EGG AND VANILLA EXTRACT. SLOWLY ADD IN FLOUR MIXTURE AND STIR JUST UNTIL COMBINED. STIR IN CARROTS, THEN FOLD IN PECANS. COVER BOWL AND CHILL DOUGH FOR  1 HR 15 MINUTES. (LIKE I SAID BEFORE I NEVER HAVE TIME SO I STUCK IT IN THE FREEZER FOR 45 MINUTES AND IT WAS PERFECT) PREHEAT OVEN TO 350 DURING THE LAST 10 MINUTES OF CHILLING.

DROP DOUGH 2 TBSP AT A TIME. YOU CAN ROLL THEM INTO BALLS FOR MORE EVEN ROUNDS - NOTE: THE DOUGH IS REALLY STICKY! THIS IS NORMAL! MAKE SURE YOU PLACE THEM ON PARCHMENT LINED BAKING SHEETS, SPACING COOKIES AT LEAST 2 INCHES APART. BAKE IN PREHEATED OVEN 12-13 MINUTES UNTIL CENTERS NO LONGER LOOK DOUGHY. ALLOW TO COOL ON BAKING SHEET SEVERAL MINUTES AND THEN TRANSFER TO A WIRE RACK TO COOL. COOL COMPLETELY THEN SANDWICH 2 COOKIES TOGETHER WITH THE CREAM CHEESE FILLING. STORE IN AN AIRTIGHT CONTAINER IN A SINGLE LAYER.

FOR THE CREAM CHEESE FILLING:

IN A BOWL USE AN ELECTRIC STAND MIXER OR A HAND MIXER AND WHIP TOGETHER CREAM CHEESE, BUTTER AND SALT UNTIL SMOOTH AND FLUFFY. STIR IN VANILLA AND POWDERED SUGAR AND CONTINUE TO WHIP UNTIL SMOOTH AND VERY FLUFFY. 

GRAB A GLASS OF MILK AND ENJOY!

RECIPE SOURCE: COOKING CLASSY

Healthy Carrot Cake

Hello Friends!

I have my first recipe to share with you!

For my family's Easter dinner I decided I was going to make the dessert. However since half of my family is on a diet, and a couple of them don't eat sugar, I figured it needed to be healthy, low fat, and sugar free (without using nasty aspartame or splenda!). So I decided that carrot cake would be a great dessert to try and would be perfect for Easter. I found a recipe which I used and modified. You can check out the original recipe here {A Healthier Carrot Cake} Below are the directions on how I made the cake.

Ingredients with modifications

Serves 6-8

3 eggs (I used farm fresh)

1-2 bananas (I used 2 bananas)

10-15 fresh dates without pits (I could only find dates with pits but they are super easy to remove- I used only 7 because I added pineapple)

6 tblsp sunflower oil

1 cup whole wheat flour 

1 1/2 tsp baking powder

3 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cardamom (If you don't already own it's super expensive! So I went to our local health food store and bought only a tsp since they sell it in bulk and it only cost me .88 cents!)

3-4 carrots (medium size, grated)

1/2 cup coconut flakes

1/2 cup walnuts (roughly chopped)

1/2 cup raisins

I added:

1/2 cup fresh pineapple

1 tsp stevia granulated 

Cream Cheese Frosting:

8 oz. package of cream cheese (I used Neufchatel cheese which has 1/3 less fat than cream cheese)

3 tblsp honey (I used only 2 tblsp)

1/2 lime (juice)

1/2 cup hazelnuts (I didn't have any hazelnuts so I just used 1/4 cups walnuts and 1/4 cup almonds (roughly chopped)

I added:

1/2 tablespoon stevia granulated

After eating this I realized I really should have added more Stevia or honey to the cream cheese because it just kinda tasted like cream cheese and not frosting. I also suggest using a little milk in the frosting to make the consistency better. I did not do this but I will next time! 

Preheat the oven to 350F. Whisk the eggs in a medium sized bowl. Use a hand mixer or a blender to mix bananas, dates, pineapple and oil into a thick cream in another bowl. Sift together flour, baking powder, cinnamon, nutmeg, cardamom, and stevia and stir it together with already beaten eggs and the banan-cream. Add grated carrots, coconut flakes, walnuts, and raisins and stir it until it all comes together. Pour it into a cake pan and bake for about 40 minutes. (I made a double batch and my first batch I poured the mixture into two 8 inch round cake pans, the second I poured into a 9 x 13 cake pan. Try to stick a toothpick in the center of the cake, when nothing sticks on it the cake is ready. Let it cool. 

Whip together the cream cheese, honey, milk, and stevia (bananas or dates would probably also work as sweeteners for the frosting.) Add the frosting when the cake is completely cooled. Serve with roughly chopped hazelnuts, walnuts, or almonds to the top.

Enjoy! It may not be as delicious as normal carrot cake but it's definitely way healthier for you!