Carrot Cupcakes

These super tender carrot cakes are choc full of nuts and freshly shredded carrot. 

They’re flavored with cinnamon, nutmeg, and get a molasses-like flavor from brown sugar.

They’re covered in swirls of simple cream cheese frosting.

 Dusted with cinnamon sugar.

 And topped with a white chocolate carrot.

These were my first carrot cakes – simply delicious!



If you tell me there’s anything better than warm, homemade donuts, you’re lying. These little guys were a great way to start a lazy Sunday morning and not nearly as hard to make as they look. I used this recipe from the Los Angeles Times and they came out beautifully.

Pipe them out

Cut the (well-oiled) parchment paper into squares to make them easier to deal with

 And slid them into the hot oil.

Let them cook for a while, flip them over and they magically become donuts!

Ta da!

Now it’s time for the fun part: dipping! We made a vanilla-bean glaze, a lemon glaze, and a chocolate glaze. 

There were tons of sprinkles and dozens of sticky, messy fingers. 

I made everyone wait and drool while I insisted on taking pictures for you.

And let me tell you, 

They were incredible!

Almost more fun to make than they were to eat.

We made a bit of a mess, but about 15 minutes after this picture was taken almost every donut was gone.

Everyone went home very, very happy.