Today my little lady turns 3 years old. After 27 hours of natural labor and walking the halls of Johns Hopkins Hospital, she came into this world making her voice heard. She is the joy of my life.
She has been so excited for her birthday to come. The countdown had been on since her cousin’s birthday in January.
I took time last night to make Carrot Cake cupcakes to take to the daycare because they are her favorite.
Carrot Cake Cupcakes with Cream Cheese Icing
Best Carrot Cake Cupcakes EVER!
- 3 cups All Purpose Flour
- 2 teaspoons Baking Soda
- 2 teaspoons Cinnamon
- 1/2 teaspoon Salt
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Ginger
- 1 cup Sugar
- 1 cup Brown Sugar
- 1 cup Milk
- 3/4 cups Vegetable Oil
- 4 Large Eggs
- 1 1/2 teaspoon Vanilla Extract
- 1lb Carrots (Peeled and Grated)
- 1 can Crushed Pineapple (8oz can, drained)
- 1 cup Walnuts or Pecans (Chopped)
- 1/2 cup Coconut
- 1 cup Raisins
- 1 stick Butter (Softened)
- 8oz Cream Cheese (Softened)
- 2 cups Powdered Sugar
- 2 teaspoons Vanilla Extract
||Combine Flour, Baking Soda, Cinnamon, Salt, Nutmeg, and Ginger in a medium bowl; set aside. |
||Combine sugars, milk, vegetable oil, eggs and vanilla extract in a large bowl; stir until all ingredients are well blended. |
||Add flour mixture, carrots, pineapple, walnuts, coconut and raisins, stirring just until well blended |
||Line cupcake pans with paper liners and fill 3/4 of the way full with batter. |
||Bake at 350 degrees for 25 minutes or until a toothpick in the center comes out clean. Cool for 10 minutes before removing from the pans. |
||Combine butter and cream cheese in a large mixing bowl; beat until light and fluffy. |
||Gradually add sugar and vanilla extract, mixing well. |
She was so excited to go see her friends at daycare. She was greeted with a Happy Birthday banner.
I cant wait for later this evening when the entire family comes over for dinner.
UPDATE: Dinner was wonderful and Kennedy had a ball!