Carrot Cupcake

Carrot Cupcake

A moist and flavorful cupcake that is easy to make as it does not require a mixer. It is the grating of the fresh carrots that takes time.  You need two bowls, one for the dry ingredients and the other one is for the wet ingredients. The two are then mixed together and you are done. 


1 1/3 cups (175 grams) all-purpose sifted flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2/3 cup (135 grams) granulated white sugar
2/3 cup (160 ml) canola oil (you can also use vegetable or corn oil)
1/2 teaspoon pure vanilla extract
2/3 cup (160 ml) crushed pineapple (you can also use unsweetened applesauce or grated apple)
1 1/3 cups (225 grams) carrots

 Cream Cheese Frosting :
4 ounces (115 grams) cream cheese, room temperature 
1/4 cup (55 grams) butter, room temperature
2 1/4 cups (250 grams) confectioners' (powdered or icing) sugar, sifted
1/2 teaspoon pure vanilla extract

In this recipe, I did not use cream cheese frosting above but the "whippit" non-dairy icing so it is not so sweet.  I added food color to the icing.


1.  Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Line 12 muffin cups with paper liners.

2.  In a large bowl mix together the flour, baking soda, salt, and ground cinnamon.

3.  In another large bowl whisk the eggs until lightly beaten. Then add in the sugar, oil, and vanilla extract until slightly thickened. Fold in the crushed pineapple and grated carrots. Then fold this mixture into the flour mixture until incorporated.

4.  Fill the 12 muffin cups evenly with the batter and bake about 20 - 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean. 

5.  Remove from the oven, place on a wire rack, and let cool completely before frosting. 

1.  In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. 

2.  Add the powdered sugar and beat until fully combined and smooth. 

3.  Beat in the vanilla extract. Add more confectioners sugar if needed.  (You can add coloring to your  frosting)

4.  Pipe the frosting on the top of each cupcake. 

5.  Serve immediately or cover and refrigerate the cupcakes until serving time. You can store it in the refrigerator for several days.

Please visit my other blog :

Baby Shower Cupcakes

This week, two of my colleagues had a simple baby shower held during lunch time in our office and I prepared baby shower cupcakes as my gift to them.
 I brought along my 3-tier cake stand to place the cupcakes  and other accessories so the set-up will look great

Cute dolls as decoration
One of the ladies is expecting a baby girl and the other one is expecting a baby boy

 Peach Cupcakes with baby inspired toppers

 Vanilla Cupcakes with baby inspired toppers

 I used my all-time favorite frosting which is a non-dairy whipping cream so it is not sweet


Please visit my other blog :

Almond Hummingbird Cake


I tried making the Hummingbird Cake.  The original recipe calls for using a southern ingredient, pecan but I decided to use almond which is easily available in the market. Hummingbird cake is a moist sugary rich, spice cake made with pineapples, banana, cinnamon and pecans and is topped with cream cheese frosting.  It is a classic southern cake and the recipe appeared in the February 1978 issue of Southern Living Magazine submitted by Mrs. L. H. Wiggins of Greensboro North Carolina.  The moistness and tenderness of the cake comes from using oil instead of butter.

Hummingbird loves flower nectar (Photo from

It is an easy to make cake and there is no need for a mixer. It is called Hummingbird Cake most likely because it is a sweet cake and the hummingbirds are attracted to the sweet nectar which they love to eat.

Hummingbird  Cake Ingredients:

3 cups (390 grams) all-purpose flour
2 cups (400 grams) granulated white sugar  (you can cut on the sugar if you do not want it so sweet)
1 teaspoon (6 grams) baking soda
1 teaspoon (6 grams) ground cinnamon
1/2 teaspoon salt
3 large eggs
3/4 cup (180 ml) canola oil (you can use vegetable or corn oil)
1 1/2 teaspoons pure vanilla extract
1 cup (100 grams) almonds  (originally pecans,  you can also use walnuts)
2 cups (400 grams) mashed riped bananas 
1 - 8 ounce (227 grams) can crushed pineapple, do not drain

Almond Cream Cheese Frosting :

8 ounces (227 grams) cream cheese, room temperature
4 cups (450 grams) confectioners sugar, sifted
1/4 cup (55 grams) butter, room temperature
1 teaspoon (6 grams) pure vanilla extract
1/2 cup (50 grams) finely chopped almonds

Hummingbird Cake :

1.  Preheat the oven to 350 degrees F (180 degrees C).  Grease the non stick two 9 x 2 inch (23 x 5 cm) round cake pans and place parchment paper at the bottom of the pans.

2.  Place the almonds on a baking sheet and bake for about 8 -10 minutes until lightly browned.  Cool it down and chop the almonds finely.

3.  In a large bowl, mix together the flour, baking soda, salt, ground cinnamon and sugar.  Then add the chopped almonds.

4. In another large bowl,  mix together the eggs, oil, vanilla extract, mashed bananas and crushed pineapple. 

5.  Add the wet ingredients to the flour mixture and stir until completely combined.

6.  Divide the batter evenly between two pans and baked for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

7.  Removed the cakes from the oven and let cool on a wire rack. 

8. After about 10-15 minutes invert the cakes onto the wire rack and remove the pans and parchment paper. Flip the cakes right side up and cool completely before frosting.

Frosting :

1. Beat the butter and cream cheese on medium speed until very smooth in the bowl of your electric mixer or with a hand mixer.

2.  Add the sifted powdered sugar gradually and beat until fully combined and smooth and fluffy.

3.  Beat in the vanilla extract and then add the finely chopped almonds.

Place one cake on a platter and spread some of the frosting.  Carefully place the other cake on top and spread the remaining frosting all over the layered cake.  Garnish with almonds on top.

Please visit my other blog :

Heavenly Baked Goodies !


Freshly baked, moist and mouth-watering delights I created for my parents wedding anniversary

Cupcakes with delightful flavors for everyone to enjoy

My homemade cupcakes

A year round favorite buttery Red Velvet Cupcakes decorated with red flowers and hearts

Light and fluffy Carrot flavored cupcakes accentuated with a beautiful sugar butterfly

The rich and tender Chocolate Cupcakes with almonds coated with white chocolates

Chocolate cupcake for chocolate lovers

The banana chocolate cupcakes
Riped mashed banana and cocoa powder go well together resulting to a moist and delicious cupcake

The simple and delicious vanilla cupcakes with sugar flowers

The Chocolate Chip Muffins
Soft, fluffy, and bursting with chocolate chips

A box of heavenly baked goodies

Banana chocolate, Red Velvet and Carrot Cupcakes

Please visit my other blog :