Organic Purple Carrot Cupcakes with Vanilla Bean Cream Cheese Frosting and Toasted Pecans

A few years ago, before my first baby angel came to us, I started an Organic Cupcake business called MOD Cupcakes. It was during the same time that Cupcake Wars had just started on Food Network. I was hooked and totally inspired! Because baking and unique flavors were completely my thing. I began sharing my creations with friends and soon enough they were asking; how to place orders, do I cater, weddings, baby showers, birthdays, etc.. So thats when I wanted to really dive deep and make it a business. I had an interesting menu along with your classics… and a FAVORITE were these delights. Carrot Cupcakes. Of course I had to jazz it up with using Organic Purple Carrots, and Pecan “dust.” I must say they are a lovely taste of Fall.

But whatever happened to my sweet organic cupcake business? Well, my baby started to crawl. LOL


1 Cup Organic Sugar

1/2 Cup plus 2 Tablespoons Organic Butter, melted OR any NON-GMO Organic Oil

1/2 Teaspoon Vanilla Beans or Vanilla Extract

2 Organic Medium Eggs

1 1/2 Cups Organic Purple or Orange Carrots, grated

1 Cup Organic Flour

1 Teaspoon Ground Cinnamon

1 Teaspoon Clove Powder

1 Teaspoon Baking Soda

1 Teaspoon Salt

1/2 Cup Chopped Pecans Plus more for Topping

For the Frosting

1 8oz Package Organic Cream Cheese

1 Stick Organic Salted Butter

1/2 Teaspoon Salt

1/2 Teaspoon Vanilla Beans or Vanilla Extract

4-8 Cups Organic Powdered Sugar, Depends your like of sweetness


Preheat the oven to 350 degrees F.

Beat the butter or oil, and vanilla together in a bowl. Add the eggs. In another bowl, whisk together the flour, cinnamon, clove, baking soda, and salt. Add the wet mixture to the dry and whisk together. Then add the grated carrots and pecans to the batter and mix well.

Line muffin pans with your favorite paper liners. Scoop the batter into 22-24 muffin cups. Bake for 25-28 minutes until toothpick inserted comes out clean.

For the Frosting, cream the cream cheese, butter, salt, and vanilla using a mixer. Add the powdered sugar 1 cup at a time and beat until smooth.

When the cupcakes have cooled, frost them generously, top with the remaining pecans and for fun add a few carrot slices.

My advice to go along with your Carrot Cupcake experience…

Make a warm Chai Tea Latte turn on Zen Garden on Pandora and have this moment all to yourself.. enjoy. -Haley


Organic Chocolate Beer Peanut Cake with Peanut Butter Cream Cheese Frosting topped with Grey Salt

Honestly, and I say with confidence, this is the most DIVINE chocolate cake you will ever consume in your life. Here is why…

Beer. A good quality organic beer once in awhile is incredible. Especially when pared with chocolate. It is similar to when coffee is added to chocolate recipes, it brings out a deeper more interesting flavor.

Now, for the peanut butter cream cheese frosting.

Heres the truth, I do not like frosting. Its generally just so sweet that I feel like the sweetness over powers the yumminess that it trying to happen. So I always keep this in mind when making frostings and buttercream… I usually add more butter and salt than a recipe initially calls for. Again, I like a sweet but not too sweet of a topping.

So how about for the



2 Cups Organic Chocolate Stout

2 Cups Organic Salted Butter

1 1/2 Cups Organic Cocoa Powder, I always choose Belgium

4 Cups Organic All Purpose Flour

4 Cups Organic Sugar

1 Tablespoon Baking Soda

1 1/2 Teaspoons Salt

4 Organic Eggs

1 1/3 Cups Organic Sour Cream

1 Cup Roasted Salted Peanuts


1 Cup Organic Peanut Butter (Creamy or Crunchy)

1 Stick Organic Salted Butter

1 Package Organic Cream Cheese

4-8 Cups Organic Powdered Sugar (depends how sweet you like it!)


Follow directions HERE

Enjoy with your loved ones.