Carrot Cupcakes ~ late tale

by Maryam on August 13, 2011

I was very excited a week before Ramadan starts, ” it’s time for new tales and a lot of  new recipes to be posted” I thought. However, the way things went since then was very dramatic and quick! I traveled, missing by that the first week of Ramadan! I’m not saying that I regret the decision I’ve made at that time, but again I’ve missed something won’t be back till the next year!

In that period, I’ve lost someone very special to me, my heart broke, I felt pain and I didn’t know what to do. On the other hand, I’ve seen new world, new opportunities and I’ve met different people from several backgrounds and different cultures! I’ve experienced extra ordinary events and went through mega shifts .. I’ve seen people who go hiking while carrying a plastic bag to collect trash, and others who passed their 80’s and still being able to fall in love! I’ve learned that life has no ending .. no limits .. and it’s wonderful as it is .. even with the moments of suffering, which can be seen as an introductory moments to happens .. I admit it, I’ve changed .. and became more real .. more authentic and unafraid to be who I am rather than what people expect me to be .. the pain I’ve suffered brought me courage to defend my heart and to speak the truth regardless the judgmental consequences .. I became more me than she or her!

By this time, I concluded that Ramadan’s tales could not be excepted, cooking is just a small part of the tale, and the gathering around one table is another way to see the story. Ramadan has  always been able to add a special flavor to my soul, or this how I see it! It also  a way to escape the very busy materialized life style and to be more spiritual  and willing to change! and this what I have done .. I’ve changed

Welcome Ramadan .. 

Carrot Cupcake

Adapted from, with few personal changes! Makes around 36 medium sized cupcakes

Cake Shopping list

4 eggs

1 1/4 cups vegetable oil

1 cup white sugar

1 cup brown sugar

2 teaspoons vanilla extract

2 cups unbleached all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped walnuts

Frosting shopping list

1/2 cup butter, softened

8 ounces cream cheese, softened

2 1/2 cups confectioners’ sugar

1 teaspoon vanilla extract

Making the Cupcake

1. Preheat oven to 350 °F.
2. In a large bowl, beat together eggs, oil, white sugar, brown sugar and vanilla.After well combine mix in flour, baking soda, baking powder, salt and cinnamon. Then stir in carrots. Fold in walnuts. Pour into prepared cups.
3. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes, then turn out onto a wire rack to cool completely.

Making the Frosting

In a medium bowl, combine butter, cream cheese, confectioners’ sugar and  vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

enjoy with love,