The day has arrived. The big 4-0. (This gives me good reason to take a departure from healthy eating to indulge in these carrot ginger cupcakes.) It is hard for me to fathom that I am turning forty today. It seems like only a blink of an eye from when I was running through sprinklers as a carefree 10-year old, throwing back Kamikaze shots as a twenty-something, and saying “I do” to my husband as I neared my thirties.
Now, I could deal with this milestone in one of two ways. I could completely freak out about body parts migrating south, random grey hairs appearing on my head, and the lack of wolf whistles that come my way when I pass construction sites. Alternatively, I could embrace forty and take comfort in the fact that I have stockpiled my fair share of life experiences and wisdom, and there are plenty more to come. I have decided, for the sanity of myself and my family, that I will take the latter approach.
(Gratuitous shot of me on my second birthday. Seriously, you have to love the 70s colors and pattern of the dress. I was a flower girl for my aunt and uncle’s wedding. I was too scared to walk down the aisle by myself, so my dad had to carry me. Altogether now…awwwww. Thank you for indulging me.)
Age, of course, is only a number and I have learned over the years that what really matters is that we live our days with purpose, compassion, and acceptance of ourselves and others. When I am on my deathbed (hopefully MANY years from now), I will not remember what my bank account statement says or how much I weighed in my thirties. Rather, I will be filled with the peace one must feel when there is a lifetime of friendships and strong family bonds to look back on. It is my husband, my boys, my parents, my in-laws, and my dear friends that make me feel so blessed. Thanks to each and everyone of you for your love, support, and friendship.
The recipe:
Ever since I can remember, carrot cake has been one of my favorite desserts. The original version of this recipe came from Bon Appetit magazine, but I made several changes to suit my tastes. First, I made the cake into cupcakes because, really, who doesn’t like to have their own mini cake? The cake portion is very moist, and is studded with toasted pecans (I prefer them over walnuts), raisins, ground cloves, and a kick of fresh ginger. The frosting is a traditional cream cheese one, with the addition of a touch of maple syrup. I substituted unsweetened applesauce for most of the oil to make this a slightly healthier option. After all, I may still feel thirty, but my metabolism knows better.
Preheat oven to 350 degrees F. Insert 12 cupcake liners into a 12-muffin tin.
Chop pecans and put them into a small skillet set over medium heat. Cook, stirring frequently, until the nuts are just starting to turn brown. Watch them closely they do not burn. Remove from heat and set aside to cool.
In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, and ground cloves.
In a large bowl, stir together granulated sugar, unsweetened applesauce, and canola oil until thoroughly combined. Add 2 eggs, one at a time, stirring well after each addition.
Gradually add the flour mixture and stir until just combined. Add grated carrots, golden raisins, pecans, and grated fresh ginger. Stir to combine.
Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full.
Bake until a toothpick inserted in the middle of the cupcakes comes out clean, about 18 to 22 minutes. Let the cupcakes cool in the pan for 15 minutes, then remove and let cool completely on a wire rack.
For the icing, in a large bowl, beat unsalted butter and cream cheese on medium speed until the mixture is light and fluffy, 3 to 4 minutes. Beat in pure vanilla extract and maple syrup.
Gradually add in powdered (confectioner’s) sugar and beat until combined. Cover the bowl and chill for 1 hour. If the frosting seems too thin when you remove from the fridge, add more powdered sugar, 1 tablespoon at a time, until it reaches desired consistency.
Scoop the frosting into an cake decorating bag, fitted with a large tip, and decorate each cupcake with a swirl, starting from the inside and working in. Alternatively, you can use a ziploc bag and cut off the corner.
Other cupcake recipes:
Tartelette’s Tea & Lemon Coconut Cupcakes
Bake at 350’s Zucchini Spice Cupcakes
Brown Eyed Baker’s Mocha Cupcakes with Espresso Buttercream Frosting
Picky Palate’s Gingersnap Cupcakes with Vanilla Bean Cinnamon Buttercream
Barbara Bakes’ German Chocolate Cupcakes with Coconut Almond Frosting
Carrot Ginger Cupcakes with Cream Cheese Frosting
Ingredients
The Cupcakes:
- 2/3 cup chopped pecans
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup unsweetened applesauce
- 1/4 cup canola oil
- 2 large eggs
- 1 1/2 cups peeled grated carrots
- 2/3 cup golden raisins
- 2 teaspoons peeled and finely grated fresh ginger
Frosting:
- 1/2 cup 1 stick unsalted butter, softened
- 12 ounces low-fat cream cheese softened
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup
- 1 1/2 cups powdered confectioner's sugar
Instructions
- The Cupcakes:
- Preheat oven to 350 degrees F. Insert 12 cupcake liners into a 12-muffin tin.
- Chop pecans and put them into a small skillet set over medium heat. Cook, stirring frequently, until the nuts are just starting to turn brown. Watch them closely they do not burn. Remove from heat and set aside to cool.
- In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, and ground cloves.
- In a large bowl, stir together granulated sugar, unsweetened applesauce, and canola oil until thoroughly combined. Add 2 eggs, one at a time, stirring well after each addition.
- Gradually add the flour mixture and stir until just combined. Add grated carrots, golden raisins, pecans, and grated fresh ginger. Stir to combine.
- Scoop the batter into the prepared muffin tin, filling each liner about ¾ full. Bake until a toothpick inserted in the middle of the cupcakes comes out clean, about 18 to 22 minutes. Let the cupcakes cool in the pan for 15 minutes, then remove and let cool completely on a wire rack.
The Frosting:
- In a large bowl, beat unsalted butter and cream cheese on medium speed until the mixture is light and fluffy, 3 to 4 minutes. Beat in pure vanilla extract and maple syrup. Gradually add in powdered sugar and beat until combined. Cover the bowl and chill for 1 hour. If the frosting seems too thin when you remove from the fridge, add more powdered sugar, 1 tablespoon at a time, until it reaches desired consistency.
- Scoop the frosting into an cake decorating bag, fitted with a large tip, and decorate each cupcake with a swirl, starting from the inside and working in. Alternatively, you can use a ziploc bag and cut off the corner.
The Cupcakes:
Nutrition
Stefania says
Tantissimi auguri di buon compleanno e una vita ancora per molto tempo felice ♥
Deb says
Happy B-day! I'll hit the big 6-0 this year and time just keeps going faster and faster…
That Energy Girl and her Tumbleweed Epu says
Happy Birthday! These look amazing. Y'all need something to celebrate after the jr. championships last night. That was tragic!
warmvanillasugar says
This is something I'd want for my birthday. It's one of those simple recipes that you can't add too much to or it would ruin it. I love the taste of ginger! Happy Birthday!! Great birthday post.
Kristen says
Happy Birthday! I think you picked a great way to celebrate (attitude and cupcakes!) Wishing you a fabulous year!
Pegasuslegend says
Happy Birthday to you! I would sing if you could hear me then you would forget you were forty trust me! lol anyway have a wonderful day, your face hasn't changed a bit still as adorable! oh yea the cupcakes are delectable too! Have an awesome year to come with the fabulous forties…a wonderful journey awaits you!
lmn says
Happy Birthday!
I really like carrot cake, and your cream cheese frosting sounds particulary good. I never thought of adding maple syrup.
Thanks for the post.
Jamie says
A very happy birthday to you! And how funny because I am about to post on my blog a piece I wrote about contemplating turning…. 51 at the end of the month so I smiled all the way through yours, at every single word. Thank you for saying it so beautifully and wishing you a fabulous birthday and so many more to come that you lose count!
briarrose says
Happy Birthday! The years sneak up so fast. These cupcakes look so good. An excellent b-day feast item. 😉
alison @ Ingredients, Inc. says
THese look fantastic! Happy Birthday!
Barbara Bakes says
Happy Birthday! Hope you have a wonderful day and a fabulous year! Looks like a must try recipe.
bellini valli says
Yes age is just a number so very well said. Happy Belated Birthday!!!!!
DaB0se says
Have a Happy Birthday!
Heather (Heather's Dish) says
happy birthday! i can't imagine a better cupcake to celebrate with than this one 🙂
Cathy B. @ Brightbakes says
beautiful cupcakes…and wishing you a lovely birthday…and a year full of exciting new opportunities 🙂
love,
cathy b. @ brightbakes
Stephanie Meyer (Fresh Tart) says
Happy, Happy Birthday Dara! We share a birthday – how fun! – although I'm no longer 40…ahem. Enjoy your milestone anniversary – you get to celebrate 40 all year long you know. That's the rule with my friends, so have a fabulous birthday year 🙂
Judy says
Happy, Happy Birthday Dara. I promise there is plenty of life after 40! May every day in the future be filled with joy and laughter for you. Judyx
Jeanne @ CookSister! says
Hey – happy birthday! And may you have countless more, each filled with new blessings and plentiful friends. I also feel as if it was only the other day that I was a student, partying the night away and now here i am in suburbia in another country, on the other side of 40! How the heck did THAT happen?! I LOVE these cupcakes – had carrot cake for my wedding cake, that's how much i love it!
Isabelle says
Happy birthday to you! I hope I can hit 40 with the same elegance and grace as you did (though I suspect I'll be a sobbing mess).
Can't think of a better way to celebrate than a really indulgent dessert… especially when it's made with healthy stuff like carrots and nuts and cheese, which means you can pretend it's a teensy bit good for you. 🙂
(PS – Way to rock that 70s orange-and-cream frock!)
Cristina says
Happy Birthday to you! I love what you wrote about age only being a number and reflecting on what you've learned about really matters.
Great recipe – I adore muffins like this and carrots with ginger is a winner with me!
Erika says
Happy birthday! Having passed this particular milestone a few years ago, I can tell you from experience that it only gets better….
Roxan says
Aw, HAPPY HAPPY BIRTHDAY!!! I think you can totally indulge yourself with these delicious cupcakes. Don't even share them, you should eat them all by yourself. I hope you indulge yourself all through the next two days and beyond.
Again, big happy birthday to you!
Jean says
Happy Birthday, Dara! I love your attitude about reaching this milestone. You're absolutely right, it is just a number. There's so much more about life that is worthy of embracing rather than focusing on our # of years.
These ginger-carrot cupcakes are beautiful and you certainly deserve them for your birthday. Enjoy your day!
Megan Carroll says
Happy Birthday! I can smell those muffins baking now.
Thank you for your thoughtful words. It cheers me as I will be 40 in a few years.
square kitchen says
i like your blog.
Cookin' Canuck says
Thank you all for your thoughtful comments and birthday wishes. You are making my day!
A Canadian Foodie says
ABSOLUTELY gorgeous cupcakes and I LOVE ginger in my carrot cake…and, of course, cream cheese frosting. Now, you are going to HOWL. You are SO adorable in that little dress. The days of Holly Hobby came in the 70's, didn't they? Well – I was in HS from 71-73 and I had almost EXACTLY the same dress you have on in junior high (late 60's) but in blues and reds. Can you imagine being a teen and wearing that? And, I LOVED it.!
Hugs,
Valerie
ravienomnoms says
A very very happy birthday to you! What a beautiful post…so well written and thought felt too. You are most certainly 40 years young…the cupcakes just look so good! What a delicious birthday treat!
Drick says
what a beautiful little girl, who knew she would grow up to be such a wise and kind friend – thank you birthday girl for giving yourself to us…
very nice cupcakes, esp like pecans myself and the ginger I bet is really pleasing…
may you have many more cupcake days
theFromagette says
Oh Happy Day!!! 40 is great…and cupcakes are even better. Hope you're celebrating!!
Belinda @zomppa says
Happy birthday!!!!! What a way to celebrate. That photo is too adorable. =) Here's to many more.
Winnie says
Happy Birthday and welcome to the club (I turned 40 last July). Don't worry- you will be fine (maybe even better than before)! ps the cupcakes look fantastic 🙂
ceecee says
For some reason I thought you were the same age as JT!?!?
Welcome to the 4-0 Club..it's not that bad…really!
Happy Birthday!
Christine
Cathy says
Happy Birthday. My hubby will love these he always requests carrot cake for his birthday.
dario @ foodpixels says
Happy Birthday !! 40, wow …. I'll be forty next year too!
Nice photos, and lovely cupcakes 🙂
I Heart Salt Lake says
Happy happy birthday!
bunkycooks says
Happy Birthday! The 40's are great. Trust me. Now when you turn 50…never mind! Have a great day!
Kalyn says
Aw gee, I can hardly believe you're 40. Just fugeddaboutit. That's my advice, and as you know, I am a *bit* older than 40.
Have a great day with lots of cake!
Maria says
Happy Birthday Dara! I hope you had a fantastic day! The cupcakes are a perfect birthday treat!
Paula - bell'alimento says
Happy Birthday Dara! xoxo
Rosie says
Happy 40th! Those cupcakes look deeelicious!
El says
What an adorable picture of you. Happy birthday! Glad you've decided to go with the sane approach. Societal values are too screwed up to be sucked in by them. You'll be fabulous at any age. And how can you go wrong with those cupcakes!
Brenda @ a farmgirl's dabbles says
I love that first picture, and the sweet one of you when you were two. This recipe looks & sounds delicious. Happy, happy birthday to you. I'm turning 40 in a few months myself, so this was a very nice prep/pep talk for me. 🙂
penny aka jeroxie says
Happy birthday to YOU!! xoxo
Green Girl @ A little bit of everything says
Happy Birthday Dara !!! may your day be filled with joy and laughter.
you're right, 40 is just a number, no need to panic 🙂
the cupcakes sound wonderful. i'm going to steal the maple syrup idea, thanks
once again, Happy Birthday
Charlotte says
Happy Birthday! I hope you are having a fantastic day! And I love ginger carrot cake so I imagine cupcakes would be amazing as well.
sara @ CaffeIna says
Happy birthday! I say you can totally indulge in not one but two of these wonderful cupcakes!
Mel Kettle says
Happy birthday! I turned 40 last year and so far it's mostly been great! Have a fab year!
the cupcakes look yummo. I love carrot cake and also prefer with pecan. Love the maple syrup addition to the frosting. Will give that a go next time.
Lisa Ro says
Love your pictures!
Kay Heritage says
Oh, Happy Happy Birthday Dara! You are a blessing to share your gift of cooking with so many people! Hope you have a joyous day with your family!
Wilde in the Kitchen says
Happy birthday! You totally deserve a couple of these great looking cupcakes today (yesterday?)! I'm ahuge fan of carrot cake as well, but it might be because I want to bathe in cream cheese frosting!
Chef E says
Happy Birthday girl! Great looking photo above and the others! Oh and lets not forget the fact I love carrot cake anything!
Jenny says
HAPPY BIRTHDAY DARA!! GORGEOUS POST FOR YOUR SPECIAL DAY 🙂
doughmesstic says
For the record, I have seen you in person and you do not look anywhere NEAR 40. Wonderful post, and I hope you have one hell of a birthday!
Lauren's Latest says
Happy happy Birthday, Dara! Those cupcakes are gorgeous….as usual!
Candy Girl says
Happy Birthday! You have a beautiful blog!
Emily Malloy says
Happy Birthday!
You and your cupcakes are darling!
Monet says
Happy Birthday! What a wonderful treat to celebrate your special day. Carrot cake is my personal favorite. We served it at my wedding…and we celebrated my birthday with one this year. I love the addition of ginger. Thank you for sharing this beautiful recipe. I hope you have a blessed weekend!
Deborah says
Happy birthday, a day late!! I hope your day was fabulous – and I'm sure it was with these beauties!!
thenewlywedchefs says
Happy Birthday! Love this blog- looking forward to spending more time here.
marla says
Happy birthday my friend. I hope you enjoyed those gorgeous cupcakes. That photo of you is adorable! Now we are both the same age 😉 xo
Sara @ Our Best Bites says
Oh what a cutie you are!! Hope you had a great day! The cupcakes sound deeeelish 🙂
withoutadornment says
I hope you had a great birthday! 🙂
Maris (In Good Taste) says
OMG how cute you were! You're still beautiful and I hope you had a wonderful bday!
Tracy says
Happy birthday, Dara! How cute are you in that dress. The cupcakes look lovely too…hope you had a fantastic birthday!!
Boulder Locavore says
Happy Birthday! Somehow the cupcakes seem more palatable than the kamakazi shots, don't they? That's what happens with aging BUT you can always be young in your attitude as you clearly are. Thank you for sharing your birthday cupcakes with us!
Cookin' Canuck says
Again, thanks so all of you for your wishes. I had a FANTASTIC birthday and was partly because of your thoughtfulness.
Cookin' Canuck says
Again, thanks so all of you for your wishes. I had a FANTASTIC birthday and was partly because of your thoughtfulness.
Rosemary says
How wonderful of you to share such a great recipe as your birthday present to us! This is one keeper for me; although I often make carrot cake, I'm not a very confident baker and wouldn't have tried myself to make cupcakes from my tried and true recipe. (It's supposed to be easy, right?)
Happy 40th! Believe me, it's nothing. . . the best is yet to be!
cookmarked says
Happy Happy Birthday! These are just adorable, with a few small changes I'm going to try making these vegan and gluten free. 🙂 Thanks for the inspiration!
Leslee says
First of all Happy Belated Birthday to a fellow Canadian. And secondly, I am so going to make these cupcakes.
Leslee in MT
abby mumford says
happy belated birthday to a fellow capricorn! (i turned the big 30 on jan 8.) what a great month for birthdays!
Cookin' Canuck says
Happy belated Birthday to you too, Abby. I hope you had a great day!
Sprinkles of Parsley says
Happy Belated Birthday!! Those cupcakes look amazing- carrot cake is one of my favorites.
Delishhh says
Happy Belated Birthday!!! Hope you had a good one!
Michelle @ Brown Eyed Baker says
Happy Belated Birthday, Dara! I hope you had a fabulous day! I'm sure it was delicious 🙂
The Food Hunter says
Happy 40th to you!! It's a hard one but we've all got to do it 😉
Lorraina says
OMgosh the recipe is making my mouth water. Love your idea with the maple syrup and love, LOVE what you did with applesauce subbing for so much of the oil, who dosn't love that!
Happy belated birthday….i was 40 once, a long time ago….wish i was there again!
Verla says
You are so interesting! I don’t believe I’ve truly read through a single thing like this
before. So good to find somebody with genuine thoughts on this subject matter.
Seriously.. thanks for starting this up. This website is something that’s needed on the
internet, someone with some originality!