I promised you a post on Wednesday, and the sun is setting… but it’s still Wednesday! Hooray. I’m so excited to bring you Cupcake #25 of my 52 cupcake series. This cupcake is based on my favorite cake flavor, carrot cake. And this recipe is a little exciting, because it is the first time I tried several recipes and adapted my own version of a cupcake for this series. So I hope you like it.
I was that strange kid who everyone was scratching their heads when the birthday cake with candles was brought out for the party. “Carrot cake? No, chocolate,” all the kids would chime in and ask. Nope. I liked carrot cake with vanilla ice cream on the side. I went through a 3 year period where I deviated to yellow cake with chocolate frosting, but I caved to cake peer pressure. Never again though, as those were my weak years. I’m back to carrot cake. And not just any carrot cake, but the recipe from my mom and my grandmother, Meem.
Meem always has a carrot cake, bundt cake, or banana bread on her cake stand every time we visit her. She is the most amazing short order chef I have ever seen. She takes joy in fixing different meals for 10+ people at one time. And she never believes you when you tell her you are full. She will bring you another plate of food. It NEVER stops and she makes me tired just watching her. And my mom was always so good at making my sister and I homemade birthday cakes, every year.
So in honor of both of them, I bring you cupcake #25… the jumbo carrot cake cupcake with cream cheese frosting. My mom’s 60th birthday is on Saturday so I’ll put a candle on one tonight. I look forward to making these again when I see them both in person. But tonight, I will sacrifice and eat 2… 1 for each of them.