The other day I made my first attempt at what I’d deem a carrot cake. Now, normally I have a hard and fast rule about all desserts containing chocolate. But this exception was allowed for three reasons:

  1. The originally posted cake was beautiful and made me want to try my hand at it, even if I didn’t go the fresh flowers route.
  2. My dad loves carrot cake and his birthday is in May
  3. Boyfriend’s work friend asked for non-chocolate (!?!?!?!?) cupcakes.

So, when I ran across this beautiful post, I couldn’t help but pin it and mentally remember that it was something to try.

And I’m glad I did. As usual, it took me a bit longer than I anticipated. But I think that the results were worth the wait….and the mess.

Have I mentioned how neat and tidy I am when I bake?

kitchen2 kitchen1

My mom tells me I have a special gift…

Both she and Boyfriend attempt to contain the tornado-like effects, depending on which kitchen I’m in. But be careful, there are usually casualties. And invariably, there will be flour of some variety, frosting, and whatever I’ve chopped  recently in small (or sometimes large) quantities on me.

Yes, this is baking. ADD style.

So, right…back to the cake.

The list of ingredients might, at first seem a bit long and daunting. But when you take a closer look, it’s not so bad. In fact, what I love about this recipe is that there are no weird, hard to pronounce ingredients, unlike most gluten free options.

The flour was primarily almond with a little bit of coconut. Which means they’re high in protein as well.  Did I mention that there was no refined sugar, either? #awesome


With all of the many healthful ingredients, I’ll be honest…I was concerned that they would taste healthy as well. So, I kept my mouth shut and just told everyone they were carrot cake…and it worked, by golly! Everyone loved them (including me…we won’t talk about how many of these wound up in my belly…without frosting they totally count as healthy breakfast muffins….right?)

As usual, though, by the end of the process I was exhausted and had no desire to clean up whatsoever, much to the chagrin of other kitchen users. It most certainly did not help that somewhere in the baking wait time, I was put in charge of this little munchkin…


Now, really…who could possibly blame me for leaving that mess? I had a sweet sleepy boy that needed holding. Priorities, right? Right.

In any case, the kitchen did eventually return to a semi-organized state, though I can’t take all the credit. It’s that lack of focus problem coming into view again. But that’s ok, I’m learning to harness those times of focus and use them for my benefit.

And in the meantime, I’ve found a great recipe to share with y’all. I topped them with a tasty cream cheese frosting, though it wasn’t as stiff a consistency as the recipe claimed it would be.

carrot cake cupcake pic

These weren’t aren’t exactly an example of my finest decorating skills, but they were delicious nonetheless. If you get a chance to try these….enjoy! They’re totally worth it. 😉



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