Friday, May 13, 2011
is hosting a
Celebrity Cook Along
with the favorite southern chef,
Paula Deen.
I'm joining in with Paula Deen's recipe for
The Best Ever Carrot Cake Cupcakes.
It was created for Smithfield,
and let me tell you, it's a winner!
This recipe substitutes
crushed pineapple and applesauce
in place of the large amount of
oil typically found in carrot cake recipes.
That's a good thing!
I made them for Easter and topped the traditional
cream cheese butter icing with green sugar sprinkles.
Then I topped that with sugar carrots and
rabbit cupcake toppers from World Market.
Both tasty and cute!
Paula Deen's
Best Ever Carrot Cake Cupcakes
are moist and full of flavor.
The chef requested that I make mini
ones to keep in the freezer for a quick snack.
That too is a good idea!
Linking to
Sarah
The summer we married, my husband was in graduate school, and I was employed as a teacher. We took a portion of our savings that summer and purchased a sailboat. We christened our Catalina 22, “Hyacinths For The Soul” after Saadi’s poem. Our "Hyacinths" provided years of pleasure.
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Welcome, I'm Sarah
The summer we married, my husband was in graduate school, and I was employed as a teacher. We took a portion of our savings that summer and purchased a sailboat. We christened our Catalina 22, “Hyacinths For The Soul” after Saadi’s poem. Our "Hyacinths" provided years of pleasure. We continue to cherish the extras of life as food for our souls.
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Blog Archive
- ► 2010 (111)
I'm so glad you found out about Sweets for a Saturday and could join in. I do it every week so feel free to come back and link up anytime. Your carrot cake cupcakes look so good and I love that they're healthier with less oil. Thanks for linking them up.
ReplyDeleteThese look fantastic. I love carrot cake but have never made them in cupcake form. Your Easter ones are so adorable. I feel like cooking all Paula Deen recipes for a while - it might affect my waistline though!
ReplyDeleteI read your comment at Sweets for a Saturday - I had to come back and comment again! Isn't that the most decadent party ever? It is midnight and I am just drooling over everything, thinking when can I possibly try all of this!
ReplyDeleteCarrot cake is a favorite of my sons Sarah, I will try this recipe for sure! I'm always looking for ways to reduce the oil in baking, so it's nice that they already did in this recipe. Your little carrot toppers are so cute! Thanks for joining the Cook-Along, have a great weekend:@)
ReplyDeleteSarah~ What a great idea for cupcakes & how adorable with your little Easter embellishments! I love the idea of subbing the oil with pineapple & applesauce too!
ReplyDeleteOh YUM!! Carrot cake is one of my very most favorites & your icing looks finger-lickin' good, too.
ReplyDeleteI've substituted applesauce for oil before but never pineapple, too. I bet they make for a very moist & flavorful cuppie. I must make a note to try that next time.
BTW, your white garden flowers are spectacular!! Just beautiful!! Wish we had smell-a-puters. LOL
Hugs,
Rett
I love carrot cake! Yours look delicious!
ReplyDeleteHugs,
Penny
What a fabulous recipe for cupcakes! I love carrot cake! Your Easter cupcakes are just too cute!
ReplyDeleteHugs,
Nancy
Hi Sarah, You had me at cupcakes!
ReplyDeleteI love carrot cake and this recipe sounds yummy. Thanks for sharing.
xo,
Sherry
Sarah, these cupcakes look and sound great. Perfect for Easter or really any old time. I love the way you decorated them with the green sprinkling sugar. Have a great weekend! xo,
ReplyDelete:)
ReplyDeleteI love carrot cake and these cupcakes look yummy! Sounds like a great substitution, I'll have to try that next time I make one. HAPPY SATURDAY!!!
ReplyDeleteI love how you took carrot cake and made it into an Easter dessert...and healthy. Want to try this!
ReplyDeleteI love how you took carrot cake and made it into an Easter dessert...and healthy. Want to try this!
ReplyDeleteI love the idea behind this...cooking along with a celebrity! I love carrot cake, and it is healthy. Thanks for sharing your cupcakes with us!
ReplyDeleteOh, Sarah these look soooo yummy.
ReplyDelete- The Tablescaper
Sarah, now you've done it!! I'm going to have to bake.. OH YUM!! do those look and sound "the best". Carrot cake is a favorite of mine and I like your idea of mini muffins kept in the freezer for a snack... at least they are out of sight so I won't be tempted to eat all of them. :)
ReplyDeleteHope you're having a great Saturday,
Babs
Reminds me that I haven't even had a cupcake in ages!
ReplyDeleteBrenda
I'm really craving something sweet now. :-)) These look delicious. I'm going to have to try these soon. thanks for sharing.
ReplyDeletehugs ~lynne~
Yum! These are fabulous and can't wait to make them.I love Paula Deen myself.What a great idea, mini cakes! I'm on a diet but still like a lil something & how perfect are a couple lil mini cakes.~Cheers Kim
ReplyDeletehi Sarah, The carrot cake cupcakes recipe sounds delicious. I am going there now so I can save the recipe. I'll make them next time for a family gathering.
ReplyDeleteYour sure had your cupcakes all decorated with all the frills of an Easter Bonnet! Darling.........
Emily@thefrenchhutch
These sound delicious, and I like the idea of less oil. Paula Deen isn't a chef/cook that I know at all - and she's all over blogland today.
ReplyDeleteSARA!!!! Wow those look fabulous!!!! I think I need to try these because the applesauce and pineapple sounds GOOD in place of the oil! WOOOOO HOOOOO, you are joining in on the PARIS PARTY! MAGNIFIQUE! I will put your name down immediately with your link. Do whatever YOU WANT..this will be a fun ONE DAY TOUR of our Paris dreams. Have fun dearest one, Anita
ReplyDeleteDelicious looking morsels of carrot cake yumminess, who could resist!
ReplyDeleteStashing a few in the freezer for when a snack attack occurs is a fab idea too.
Wonderful Yummy Choice! I definitely will be making these. I LOVE the cupcake version and I may just leave the frosting off and call them muffins. They look So Darling dressed up for Easter! Thank you for sharing...NOW I'm off to copy the recipe.
ReplyDeleteBig Hugs to you,
Donna
Those look so good Sarah and love your decorations. Paula is so fun to watch and has great recipes.
ReplyDeleteThey look good, Sarah! I am surprised they are not full of buttah!
ReplyDeleteI like to sub applesauce for most of the oil, keeps it moist, and healthier!
We love carrot cake and these cupcakes look yummy, Sarah!
ReplyDeleteYum, any extras? Or do I need to make a batch here!
ReplyDeletexo Cathy
Yum - and adorable. I guess I am too late to get one of these.♥
ReplyDeleteThese are not only cute but sound wonderful!
ReplyDeleteI like this healhified version of carrot cake, Sarah, You decorated the cupcakes so beautifully for Easter!
ReplyDeleteOh Sarah - I knew your blog would be the best place to come to for some yummy inspiration!! Now I have a plan for the baking this afternoon. Thank you :)
ReplyDeleteJust grabbed 5 quick minutes to pop by and see how you were. Thanks for sticking with me even though I'm not around much
.
Bisous