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Entries in carrots (2)


Carrot Cupcakes with Cream Cheese Frosting...for the Easter Bunny!

Here’s a copy of an email I received the other day…


Dear Sally 

I’ve been following your blog and reading your articles for some time now.  I’ve noticed that you cover the other major holidays well as far as desserts go.  You’ve got plenty of Christmas and Thanksgiving recipes on your website, but I have to say I’m a little disappointed that Easter seems to have fallen by the wayside.  Sure I noticed an orange cheesecake with a couple of “Peeps” stuck on top, and some lemony sugar cookies but that’s about it.  Santa gets a Buche de Noel, chocolate cupcakes with his favorite peppermint marshmallow frosting on top, and snowflake shortbread…just to name a few.  For Thanksgiving, you’ve got pumpkin everything from ravioli to cheesecake - you must just love your cheesecake! 

But Easter?  Not a whole lot.  What’s up with that?  Would it be too much to ask you to make carrot cake and then post the recipe?  And perhaps even use it in your It’s All Delicious column in Pink?  I know I’m not the only one who is partial to carrot cake – don’t forget the cream cheese frosting- BTW.  I’m sure others would like a lovely, moist, flavorful carrot cake with a hint of cinnamon, slight crunch of walnuts, and a touch of sweetness from golden raisins for Easter…wouldn’t you agree?  Oh I can taste it now.

I’m sorry for being pushy; it’s not really my nature.  I’m more of the scared rabbit type, which is why it’s taken me so long to write to you.  But I think it’s time for me to point out that for all these years I’ve visited your house, brought you and your family baskets upon baskets of lovely chocolates, surprised everyone with cute little presents and not once have I been offered anything in return.  Well this year I’m hopping mad and putting my foot down.  Make the damn carrot cake or no Easter baskets for you!

Lots of love the Easter Bunny xx


There you go…I’m just sayin…I had no choice…Enjoy!!


Makes about 24 standard size cupcakes


3 cups all purpose flour

2 teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

2 teaspoons baking powder

1 ½ teaspoon baking soda

1 ½ teaspoons salt

2 cups sugar

1 ½ cups canola oil

2 teaspoons vanilla

4 eggs

1 cup chopped walnuts

½ cup golden raisins

3 cups carrots, peeled and grated (about 6-8 medium)

8oz crushed pineapple, drained a bit

Cream Cheese Frosting

8oz cream cheese, softened

1/2 cup (1 stick) butter, room temperature

16oz confectioners' sugar (about 4 1/2 cups)

1 1/2 teaspoons vanilla


Preheat oven to 350°F.  Line a standard muffin tins paper liners.

Whisk the flour, baking soda, baking powder, cinnamon, ginger and nutmeg together in a medium bowl.  Set aside.  Combine the carrots, pineapple, walnuts, and raisins in a medium bowl.  Set aside.  Beat the oil, sugar and vanilla on medium speed in the bowl of a stand mixer fitted with a paddle attachment – about 2 minutes.  Add the eggs, one at a time, beating until well incorporated and beginning to turn pale – about three minutes.  On low speed, add the carrot mixture and continue mixing until combined.  Reduce speed to “stir” and add the flour, mix until the batter is smooth.  Fill each liner with approximately a scant ½ a cup of batter.  Bake for 25-30 minutes or until a tester inserted comes out clean and the cupcakes spring back when pressed lightly in the middle.  Cool on rack.  Refrigerate until ready to frost – see notes below...pleeeze!

To make the frosting:

Beat the butter and cream cheese, and vanilla on medium until smooth using an electric mixer.  Slowly add the sugar (and I mean slowly or you will have a confectioners’ sugar cloud in the kitchen) and beat until incorporated and smooth.  Spread frosting over cooled cupcakes.  Can be made one day ahead and stored in the fridge.  Let stand at room temperature for 1 hour before serving.


It’s All Delicious Notes:  Grate the carrots by hand on the smallest tear drop holes of a box grater – this way the carrots are not mushy and not too chunky.


Also, when I fill my cupcake liners, I use an old-fashioned ice cream scoop ¾ full – the tins fill perfectly every time and do not overflow.

One last thing, make these cupcakes a day before, stick them in the fridge and let the flavors develop



Carrot Pound Cake


     I couldn’t resist buying these stunning Daucus Carotas.  For one thing they were just beauties, sitting there at Farmer Joe’s stand at the Food and Wine Fest a couple of weeks ago looking all orange and purple and happy.  Talk about delicious, slightly roasted with a touch of salt – that was it.

      I did have a few bunches leftover and they were not going to waste.  Enter the Better Homes and Gardens Ultimate Desserts magazine – I need another cooking magazine like a fish needs a bicycle but I HAD to have this one and was inspired by pretty much every recipe - It’s not often you pick up a magazine and can say that. 

     I looked at those little stunners and thought –  hmmm, you all would be delish and look great in a carrot pound cake.  Not just any pound cake a sour cream pound cake. 

I decided to go all out for my little edible apiaceae and this is what I came up with.  Proceed with caution!



Makes 1 Bundt cake

1 cup butter

6 eggs

1 cup sour cream (only Daisy Brand in this kitchen)

3 cups flour

½ teaspoon baking powder ¼ teaspoon baking soda

2 cups sugar

3 cups shredded carrots

1 ½ teaspoon vanilla


Pre-heat oven to 325°F

     Let butter, eggs, and sour cream stand at room temperature for 30 mins.  Grease and lightly flour one Bundt cake pan.  In a medium bowl whisk flour, baking powder and baking soda.  Set aside.

     In the bowl of a stand mixer fitted with a flat paddle beat butter on high speed for one minute.  Reduce speed to medium, add in sugar ½ cup at a time and beat for 10 minutes until light and fluffy – don’t skimp on the time!  Reduce speed to low.  Alternating, add shredded carrots ½ cup at a time and eggs one at a time, beating until well incorporated.  Scrap the side of mixing bowl frequently.  Keeping the speed on low, alternate, adding the flour mixture and sour cream to bowl.  Mix until just combined and smooth. 

     Pour batter into prepared pan, spreading evenly.  Bake for 60-70 minutes until a tester inserted comes out clean.

  Let cool for 10 minutes in pan on wire rack.  Remove and cool completely. 


It’s All Delicious Notes:  I had an after thought...the grated peel from an orange would be delicious in this cake.  Also, inspiration thanks to Farmer Joe from Savannah, his carrots and that damn dessert magazine that keeps calling me.