Hello!
It’s finally April and it feels like spring is emerging in its truest form of new beginnings. It’s been a long winter, as most winters are in Maine, and spring always starts to feel like coming out of a fog for me. If you look carefully you can find snowdrops in bloom; daintily unbothered by the lingering (and stubborn) winter chill that isn’t ready to leave us. Crocuses are also starting to peek out of the ground-a real sign of spring. The real showstoppers are always the cherry blossoms and the magnolias, but it will surely be another month or so.
Adjustment to single motherhood and city life has been a big transition; it’s been 9 months and a clear shift in financial support and emotional support, time management and rebuilding a community. Subsequently this winter had me feeling discouraged, overwhelmed and burnt out, but the glimmer of spring has me feeling rejuvenated and moving forward with new ideas and a spark of ambition I don’t feel I had before. On Monday I sat down and made the decision to not only continue with Downeats, but to double down on it. As a publication, as a brand… I still do have a bit more planning on where I want it to go, and I’m not sure that is entirely and solely food photography. We shall see, but I hope you continue to stick around for it. At least if you like good food, pretty photos and decent stories.
Carrot Cake Cravings
Here’s a question: Does anyone know why carrot cake always seems to make an appearance in the spring? It has always mystified me seeing bloggers often post about carrot cake recipes come March or April. Carrots aren’t seasonally harvested in the spring, and also- they’re orange so I feel they would fit in so well with autumn, no? Not only that but the classic carrot cake is usually made with typical fall “warming spices” like cinnamon and ginger and allspice. I’m not complaining- I’ll take carrot cake any time of the year- it’s just something that I’ve always wondered about. What cake do you feel really represents spring? If I had to choose, I think something light and vibrant like a citrus cake, with a little whipped cream or dusted sugar.
Despite this, I am still craving carrot cake, as I do every spring. It was Islas idea to make cupcakes which is more fun for her. I got the cutest little tin, which is a cupcake tin that only makes six, instead of 12. Most cupcake tins/pans are in sets of 12, but I never really need to make all that. Sometimes it’s nice to just make a small batch to have cupcakes for one day, and none left over. It also makes baking them feel like less of an ordeal. So, we made a petite batch of cupcakes.
All of my kids are 100% anti-raisins and anti-nuts in any of their desserts (they take dessert very seriously, a trait they probably inherited from me), so this cake is pretty simple but still so delicious. The cardamom adds a little extra something that I love. I mean, really, is there really anyone out there that doesn’t like cardamom? All of my spices are from Gneiss Spice, a local business not too far from here. Beth knows her spices and they are all such good quality!
Cupcakes are actually a perfect weekend baking treat/project, if you’re ever at a loss for what to do with your kiddos (or yourself) on a rainy afternoon. They’re fun to make, they will make your house smell wonderful, and they taste ridiculously good. Cream cheese frosting is equally amazing on so many levels- but it has to be the right amount of sweet. I’m almost always an advocate for desserts that are less sweet, but cream cheese frosting is where I waiver. If it’s not sweet enough it just tastes too much like cream cheese. That’s not the worst thing: there’s a time and a place for cream cheese. Just not on cake.
If you plan on baking this weekend, please give this recipe a try! It’s so worth it.
Cardamom Carrot Cupcakes Recipe w/ Vanilla Cream Cheese Frosting
This makes six cupcakes- but feel free to double it if you have the standard 12-cupcake tin, or feel free to just make as is and only fill 6 of them. I feel my cupcake papers right about to the top!
Ingredients
For the Cake
(Dry Ingredients)
1 Cups Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tsp Ground Cardamom
1/2 Tsp Ground Ginger
1/2 Tsp Cinnamon
(Wet Ingredients)
1 Cups Finely Grated Carrots
1/2 Cup Olive Oil
3/4 Cup Sugar
2 Eggs
1/4 Cup Milk
For the Frosting
4oz Package Cream Cheese (most are 8oz, so only half), softened to room temp
4oz Butter (1 stick), softened to room temp
1 Cup Confectioner’s Sugar
2 tsp vanilla or 1/2 tsp vanilla bean paste
Instructions
Preheat the oven to 350˚F, and line a cupcake tin with 6 papers.
Whisk the dry ingredients together in a small mixing bowl, and set aside.
In a larger mixing bowl, whisk together the wet ingredients until fully combined.
Pour the dry ingredients into the wet ingredients and whisk until just combined and there are no dry spots of flour. Be careful to not over mix.
Fill the cupcake papers evenly with cake batter and place in the oven. Bake about 35 minutes, until a toothpick comes out clean after inserted in the center of one.
Allow the cupcakes to cool fully. Meanwhile make the frosting.
In a mixing bowl, use an electric or stand mixer with a whisk attachment, or a handheld whisk and whip all ingredients together until light and fluffy. Set aside until the cupcakes have fully cooled.
Frost the cupcakes evenly and enjoy!
That’s all and happy Sunday!
Much Love,
Amber