I don’t usually do foodie posts.
But I took these carrot cake cupcakes to Tracey and Angie’s birthday party and so many people asked for the recipe, I thought I’d share it here.
The party had a Beach theme, so of course I dressed up my cupcakes with bright parasols. After all, what’s a cupcake without a parasol?
I have to admit, this cake is so yummy-moist. It’s Bon Appetit’s Triple-layer carrot cake recipe with cream cheese frosting.
But with a few changes.
I leave out the following: (mostly for my kids)
- I skip the nutmeg.
- I skip the pecans
- I skip the raisins.
I also add the following into the batter (when I add the carrots).
- 1/4 cup of pineapple juice plus
- 1/4 cup of pineapple crushed pineapple; drained
That’s it. That’s my secret ingredient. Go ahead and try this recipe and tell me what you think.
And here’s the other beachy-looking treat I took to the party.
Don’t you think this would be cute at a kid’s party? They’re so simple to make. Just take Nutter Butter cookies, add pieces of licorice with a dollop of icing and lay them on crushed graham crackers. Voila! There’s your sandy treat.
Don’t you love recipes that even-a-kid-could do?
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