Carrot Cake Cupcakes

I’m currently going on week 11 of 12 of internal medicine. As the rotation is winding down, my shelf exam is looming near, assignments are pending due, and meanwhile fourth year scheduling, research projects, and extracurricular duties are calling. But this weekend, I lived fully by my motto, “Make time for life, for life won’t make time,”  and this weekend is one for the books!

On Saturday, I had a figure skating class and lesson and added the half flip and half lutz to my jump repertoire. Afterwards I rolled up my sleeves in the kitchen, baking these birthday cupcakes for my wards partner who loves carrot cake. Incredibly moist with just enough sweetness, these cupcakes are the perfect balance for a health-conscious b-day girl. Earlier in the week, I ran into an OB/GYN preceptor at the ice rink as he was on his way to hockey practice. This evening, I went to support my radiology professor who was playing keytar in a band. It’s so cool to see physicians leading lives outside of medicine!

On Sunday, I was back to my usual grind of having to work at the hospital, but the stars magically aligned. With the combination of a small patient census, a lightning speed attending physician, and it being my wards partner’s birthday, our attending let us go early and so I was able to make it to Penn Medicine’s Brunch & Polo event in my hometown of Wellington, FL. Imagine sitting field-side at a polo match shaded under a Veuve Clicquot-sponsored pavillion amongst Penn physician-leaders with bottomless champagne and buffet brunch. Cheers to one of the bougiest afternoons of my life and a weekend for the books!


Carrot Cake Cupcakes

Makes 12 cupcakesIMG_1208

Ingredients

For the cake

  • 1 cup flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1/4 tsp salt
  • 200g grated carrots
  • 2 eggs
  • 1/2 cup brown sugar, packed
  • 1/2 cup oil
  • 1 tsp vanilla
  • 1/2 cup walnuts, chopped
  • 1/4 cup raisins

For the frosting

  • 6 tbsp butter, softened
  • 2 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1/4 tsp vanilla
  • 1/4 tsp salt

Directions

  1. Preheat oven to 350F.
  2. In a large mixing bowl, combine flour, baking soda, cinnamon, turmeric, and salt.
  3. In a medium bowl combine carrots, eggs, brown sugar, oil, and vanilla. Mix this wet mixture into the flour mixture till just combined. Fold in the walnuts and raisins.
  4. Divide the batter evenly in a lined, 12-well cupcake pan. Bake for 20min or till a toothpick comes out cleanly. Let cool completely.
  5. For the frosting, beat together butter, cream cheese, powdered sugar, vanilla, and salt on low speed till the ingredients come together. Then beat on high speed for 3-5min or till pale and fluffy. Pipe the frosting onto the cooled cupcakes.

IMG_1206IMG_1204

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