Carrot Cake Cupcakes with Cream Cheese Frosting

Moist homemade carrot cake cupcakes, sweetened with a touch of applesauce and topped off with silky cream cheese frosting. A classic springtime dessert, perfect for any occasion!

Moist homemade carrot cake cupcakes with cream cheese frosting recipe from @bakedbyrachel

Lions and tigers and bears… oh my! Only not in the movies, but in our backyard. Yikes! Growing up in southern New England, I barely saw wildlife. Birds, sure. That’s a given. The most exciting animals we ever saw as kids were giant toads or frogs. Maybe an occasional bunny. That’s it. Living in New Hampshire, we’ve had our share of wildlife in our neighborhood and our backyard… from deer to fox, hawks and owls, turtles and bunnies and so much more… but not to be forgotten, our neighborhood turkey family. We once had 24 turkeys roaming our yard. It was a sight! Our most recent visitor… a bear! Massive, sleepy and yet also super cute. It made an appearance a few nights in a row and then continued on it’s journey.

In other bear news…. my kids have always enjoyed watching Bear Grylls. So when the new Netflix special came out, we clearly had to watch it. You get to choose which food, tool or path to take. The first few episodes were near and then they went downhill fast. Every episode worse than the last. Mentions of really old ropes that appeared brand new and modern with no sign of wear. I get that they wanted to try something new and fun, and it was at first, but my kids were even annoyed at how fake it was. Oh well!

Moist homemade carrot cake cupcakes with cream cheese frosting recipe from @bakedbyrachel

Growing up, spice cake was my absolute favorite. The only competitor was marble cake because how can you go wrong with vanilla and chocolate in the same cake? You can’t. But spice cake… so amazingly delicious, topped off with cream cheese frosting and it’s taken to another level. Now, one of my absolute favorite cake flavors is carrot cake. Anytime of the year, carrot cake is at the top of my list. I’m positive this love for carrot cake is due to my spice cake love. They’re super similar, with the only main difference being the obvious… carrots. Besides that, moist delicious spiced cake.

If you’ve only ever had spice cake. Carrot cake is definitely your next step and a guaranteed new favorite.

If you’re already a carrot cake fan, you’re in the right place because these are hands down the absolute best carrot cake cupcakes you’ll ever try and the only recipe you’ll ever need. Super moist, perfectly spiced and 100% delicious. These easy homemade carrot cake cupcakes are topped off with silky classic cream cheese frosting.

Nothing says spring and Easter more than carrot cake! Be sure to add these delicious bites of happiness (aka carrot cake cupcakes!) to the top of your spring baking plans and Easter menu! They’re a guaranteed family favorite!

Moist homemade carrot cake cupcakes with cream cheese frosting recipe from @bakedbyrachel

Continue Reading Carrot Cake Cupcakes with Cream Cheese Frosting

Half Your Cake and Eat It Too with Stevia In The Raw

Flourless Chocolate Lava Cake with Raspberries |

Available for free download on, Half Your Cake and Eat It Too is a collection of recipes that replace half of the sugar with zero calorie sweetener, Stevia In The Raw® Bakers Bag, perfect for the health-minded baker!

Developed in partnership with internationally recognized registered dietitian nutritionist, Patricia Bannan, Half Your Cake and Eat It Too is a collection of recipes to inspire health-minded bakers to prepare and enjoy the sweet treats they love but with less sugar and calories. The sweet delicious taste of Stevia In The Raw® measures cup for cup, just like sugar. So go on, bake a pie, whip up a sauce. Cut the calories in all your favorite recipes.

My favorite recipe from this eCookbook is featured below and I can’t wait to serve it this Christmas Eve! It’s rich and super-chocolatey, but with half the guilt!

Flourless Chocolate Sunken Lava Cake with Raspberries


  • 6 oz chopped semi-sweet chocolate, 60 to 62% cacao
  • 1⁄2 c canola oil
  • 1⁄4 tsp Kosher salt
  • 6 tbsp Stevia In The Raw Bakers Bag
  • 6 tbsp Sugar In The Raw Organic White
  • 4 lg eggs, separated
  • 1 tbsp unsweetened cocoa powder, for dusting on top
  • 1 c fresh raspberries


Preheat the oven to 335° F. Grease an 8” spring form pan or cake pan and line with parchment paper. In a heat proof bowl, or double boiler over simmering water, melt the chocolate, oil, and salt, stirring occasionally. Remove from the stove and set aside.

In a medium mixing bowl, combine the sugars and mix until evenly distributed. Set aside. Using a stand mixer or hand held mixer, whisk the egg yolks with half of the mixed sugars until the yolks are pale and creamy and have doubled in size, about 3 minutes. Fold the whisked yolks into the melted chocolate with a spatula, just partially incorporating them.

Using a clean mixer, whisk the egg whites with remaining sugars until just foamy, about 2 minutes. Fold the whisked whites into the chocolate mixture until evenly combined. Pour batter into the prepared cake pan.

Bake 16-20 minutes, until the sides are firm and the center is soft. Allow to cool on a wire rack for about 15 minutes. Carefully remove the cake from the pan and place on a serving plate. Dust with cocoa powder and top with fresh raspberries before serving.



Disclosure: The product, information, and gift card have been provided by the makers of In The Raw® so that I could try the product and share my thoughts and information about Stevia In The Raw® Bakers Bag. The opinions expressed in this post are my own and do not reflect the opinions of the makers of In The Raw® sweeteners.

Healthy Muffins for Kids

These healthy muffins for kids get all their sweetness from bananas and sweet potato. Perfect for little ones! They’re also paleo, vegan, gluten-free and nut-free.

I’ve made my son a few date-sweetened muffins so far but he doesn’t seem to really like them. These are the first muffins that he really went for! And I really like them, too.

They’re not the most beautiful muffins ever, but you know… they’re banana-sweetened. And made with sweet potatoes, tapioca flour / starch, coconut flour and coconut oil.

With ingredients like that, I don’t really care what they look like. My son has never had a regular muffin like these paleo chocolate banana muffins or paleo blueberry muffins so he also didn’t care. 🙂

I’ve made these as mini muffins, regular muffins and in cake form. It’s easiest for my son to handle them as mini muffins and figure it may be the same for other kids, so that’s what you’re seeing today.

If making them as regular muffins, it takes a loooong time. Like 40 minutes. Same with cake. I actually only made a 2″x2″ (I use such a small pan to test fourth batches of brownies, like my favorite gluten-free brownies!)

I’ve also tried these muffins with pumpkin instead of sweet potato, thinking that obviously it would work, but nope. It’s still hard for me to believe that it didn’t work but the possibility that I just screwed up the measurements is a possibility (and very easy to do when making an eighth of the recipe!).

The texture is different than your regular wheat-based muffin but still really good! If you refrigerate them, make sure to microwave them a little first or let them come to room temperature. They’re super dense when cold.

I love the ingredients in these. I’ve only made them with tapioca flour / starch but I’m pretty sure arrowroot would work. I’m doubtful anything else would.

Maybe cornstarch? I try to avoid corn (except in this gluten-free cornbread which I must make for Thanksgiving!) so I haven’t tried it.

I also like that they have quite a bit of healthy fat in them. This is pretty much the only good on-the-go snack that my son enjoys with some good calories and fat in it.

He usually just eats vegetables, fruit and cheese. I think I’ll make him my gluten-free cheese crackers soon but they’re soooo absurdly addictive. Any other healthy snack ideas without added sugar?

I was really surprised after trying the first muffins. Banana-sweetened baked goods so often taste cardboardy! Hot from the oven, they’re kind of creamy / mousse-y but once they’ve cooled, they’re more like normal muffins.

It’s hard to describe what they taste like, though. They don’t taste very much like sweet potatoes, bananas or cinnamon. Just a nice blend of everything, I guess!

Make sure to use really ripe bananas (riper than what you see in the video). I’ve made them with just ripe bananas and they weren’t nearly as tasty.

The only downside to these muffins is that they stick badly to regular paper muffins. They slid right out of the silicone liners and the waxed paper ones were fine but just regular paper ones were problematic.

If they stick, let them sit for several hours and then try to remove the wrappers. It should be much easier!

I also made them without any liners and without greasing the pan, which was a non-stick pan, and they came out pretty okay. If you’re patient enough, you could grease all 24 muffin molds but I was too lazy for that.

You can make these muffins with either raw or cooked sweet potato. If using raw, you need to use a food processor or high-speed blender to process together the coconut oil, sweet potato and banana until it’s a puree and then add the rest of the ingredients.

When I made them with cooked sweet potato, I cut them into 1.5″ chunks and cooked in a pressure cooker at high for about 10 minutes. There are lots of ways to cook sweet potatoes and you can use whatever method you normally use.

Questions about these healthy muffins for kids?

  • Can you taste the coconut?

  • Can I reduce the oil?
    You could use a little less.

  • Can I use something other than coconut oil?
    Any type of butter or oil should work!

  • What can I use instead of bananas?
    I don’t recommend experimenting with this. They’re needed for the sweetness, flavor and for bulk.

  • Can I use something other than sweet potato?
    I tried pumpkin and failed. I’m not sure what else could work. Anyone have some ideas?

  • Can I use something other than tapioca flour / starch?
    Arrowroot flour / starch probably works but I haven’t tried it. I don’t think anything else would work (perhaps cornstarch but I’m not positive!)

  • Can I use something other than coconut flour?
    There’s no sub for coconut flour, unfortunately. It absorbs so much more liquid than any other type of flour.

  • Do I have to use a food processor / high-speed blender?
    If you use raw sweet potato, you do. This recipe also works with cooked sweet potato. If using that, you can just mash the sweet potatoes and bananas together in a bowl.

Healthy Muffins for Kids (vegan, paleo, gluten-free)

Healthy Muffins for Kids
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Ready in: 45 min
  • Yield: 24 mini muffins


  • 1/2 cup (113 grams) coconut oil, melted or at least very soft (not hard and solid)
  • 170 grams (without the peel) very ripe banana (this is 3/4 cup puree or about 1 1/2 medium bananas but please weigh it!)
  • 1 1/2 cups (210 grams) raw chopped sweet potato or cooked sweet potato
  • 1 1/2 teaspoons apple cider vinegar, white vinegar or lemon juice
  • 1/2 teaspoon vanilla
  • 6 tablespoons (45 grams) tapioca flour / starch
  • 6 tablespoons (48 grams) coconut flour
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoons salt


  1. Preheat the oven to 350 °F (175°C) and line a mini muffin tin with 24 muffin liners. Silicone or waxed work best. See post for more details.
  2. If using cooked sweet potato, skip Step #3. In a large bowl, mash the bananas and sweet potato together until pureed. I like to use the bottom of a glass to mash it. Then stir in the coconut oil. Go to Step #4.
  3. If using raw sweet potato: In a small food processor or a small jar of a high-speed blender (like the one used for making nut butter), process coconut oil, banana and sweet potato (added in that order) at high speed until totally pureed and smooth.
  4. Pour into a large bowl and stir in the vinegar and vanilla.
  5. In a medium bowl, stir together the remaining ingredients. Add this to the wet mix and stir just until combined.
  6. Fill the liners full and bake for 30 minutes or until they’re no longer squishy and seem firm.
  7. Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
  8. Place in an airtight container and store at room temperature for up to 4 days or refrigerate for about a week. They also freeze well. Reheat in the microwave before serving the chilled muffins.

Recipe by Texanerin Baking |

Brad Calipari looking to transfer from Kentucky

The Brad Calipari era at Kentucky could be coming to an end, as the longtime Wildcats coach’s son appears to have taken the first step toward leaving the program. Matt Zenitz of reports that Calipari has entered the NCAA’s transfer portal. Calipari, the son of Kentucky Wildcats head coach John Calipari, played two seasons — 2016-17 and 2017-18 — for the Wildcats. He decided to redshirt this past season, which leaves him with two seasons of eligibility remaining. His father John spoke about that back in March and talked about the possibility of Brad transferring to a different school where he can play more. Brad appeared in 27 games over his first two seasons, playing 73 minutes. He has scored 11 points in his career, mostly as a 3-point shooter.

Million Dollar Dip – Bacon Cheddar Ranch Crack Dip

This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.


var ts=document.getElementById(‘ti-pixel-tracker’); var axel = Math.random() + “”; var num = axel * 1000000000000000000; var ti=document.createElement(“img”);”none”; ti.src=”” + String.fromCharCode(38) + “i=OxhW2” + String.fromCharCode(38) + “ord=”+ num + String.fromCharCode(38) + “s=” + encodeURIComponent(document.referrer); ts.parentNode.replaceChild(ti,ts); JSON.stringify({“program_id”:”c94167a0-3f63-11e9-87ae-0604a9fe185a”,”post_id”:”f7f958ea-3f96-11e9-87ae-0604a9fe185a”});
Bacon, cheddar, and ranch seasoning combine with sour cream in this addictively delicious Million Dollar Dip that is a hit wherever you serve it!

Million Dollar Dip in white bowl

Million Dollar Dip – Bacon Cheddar Ranch Crack Dip

— Click HERE to pin this recipe —

If there’s ever a recipe that needs to be in your recipe box, this one is it! It’s so popular with friends and family. And the best part? It takes 5 minutes to put together! We serve it throughout the year and it’s especially popular right now with the basketball play-offs! I’m sure we’ll be serving it a few more times while cheering on our favorite NC team! 😉

ingredients for Million Dollar Dip

As I mentioned, this dip is so popular, we’ll be serving it all summer long and well into the holiday season! I always have the ingredients on hand. I believe any good recipe starts with quality ingredients and for me, that means starting with Shamrock Farm Sour Cream. 

dip Ingredients in bowl

My family loves Shamrock Farms dairy products. We use their products daily whether it’s their milk, sour cream, cottage cheese, and other creams like heavy whipping cream of half & half. I love that they are a local family-owned dairy operation that has been in Arizona for 97 years! Every Shamrock Farms product begins milk that is pure, wholesome, and nutritious with no added growth hormones.

dip being mixed in bowl

The best sour cream starts with the best milk and with Shamrock Farms you can absolutely taste the pure, fresh difference. Whether you are using traditional or organic sour cream, you can feel confident that Shamrock Farms never has, and never will use growth hormones on its happy herd of cows! 🐄 The smooth and creamy texture of Shamrock Farms sour cream is perfect for topping your favorite recipes or for using as a high-quality recipe ingredient. 

Personally, I love using sour cream as the base for so many yummy dips! One of our favorites is this Million Dollar Dip – aka Bacon Cheddar Ranch Crack Dip. It’s perfect for mixing, dipping, and topping – making it a versatile ingredient to keep stocked in your fridge!

For more news and updates about Shamrock Farms, visit

You can also follow Shamrock Farms on Facebook and Instagram

Close-up Shamrock Farms Sour Cream

How do you make Million Dollar Dip? How do you make Bacon Cheddar Ranch Crack Dip?

There are probably a bazillions recipes and ways to make Million Dollar Dip. It goes by a few names too. Some people call it Bacon Cheddar Ranch Dip. It’s also known by some as Crack Dip. Whatever you call it, it’s all delicious! You’ll quickly realize why it’s such a popular dip!

For this recipe, I start with Shamrock Farm Sour Cream. A package of dry Ranch dressing, bacon pieces, and Cheddar cheese are added and thoroughly mixed. Finally, you’ll need a scooping vessel to shovel this awesome dip from bowl to mouth! Potato chip, assorted crackers, or even veggies are all great options!

dip with assorted chips and crackers

Can you freeze Million Dollar Dip?

I would not freeze it. You can make this ahead and refrigerate it!

Can I make Million Dollar Dip ahead?

One of the things I love about this recipe is that it’s so quick to mix together at the last minute. But sometimes, it’s even more convenient to mix it ahead. I get it. I’ve been there.

I’ve found that you can easily make this dip the day before serving without any problem. It’s best to use it up within 3-5 days after making it. 

Shamrock Farms Sour Cream

Is Million Dollar Dip – Bacon Cheddar Ranch Crack Dip keto?

I think this dip would be a great addition to a keto diet if it fits into your macros! Based on 1/4-cup serving, there are 85 calories 7 grams of total fat, 2g carbs, 1g sugar, and 3 g protein. Skip the chips or crackers and use pork rinds or celery sticks for serving! 

Potato chip being dipped into dip

Other Posts You May Enjoy:

  • Dill Pickle Wrap Dip – The classic Dill Pickle Wraps you love – in an easier to make, but just as delicious dip!
  • Creamy Cucumber Salad – a refreshing salad that’s delicious on its own and the perfect balance to deeply flavored main dishes.
  • Beefy Sour Cream Noodle Bake – pure comfort food! Wide egg noodles and a meaty sauce with a creamy middle layer, all topped with Cheddar cheese!
  • Loaded Baked Potato Dip – add all of the classic baked potato toppings to a sour cream chip dip base and serve on your favorite potato chip.
  • Hamburger Stroganoff – easy on the budget and it makes the perfect weeknight meal!
  • 7 Layer Burritos – an easy, fuss-free meatless meal option!
  • Loaded Mashed Potatoes – The best parts of a loaded baked potato and traditional mashed potatoes all in one dish! Your family will beg you to make this recipe again and again!
  • Bacon Cheddar Deviled Eggs – the perfect appetizer! Quick, easy and delicious!

game day food

Connect with Love Bakes Good Cakes!

If you would love a peek behind-the-scenes … check out my Instagram.

Don’t miss a single recipe!

Click HERE to sign up for our weekly email.

Follow us on social media:

Facebook | Twitter | Pinterest

Potato chip in dip

Yield: 3 cups

Million Dollar Dip – Bacon Cheddar Ranch Crack Dip

Million Dollar Dip - Bacon Cheddar Ranch Crack Dip

Bacon, cheddar, and ranch seasoning combine with sour cream in this addictively delicious Million Dollar Dip that is a hit wherever you serve it!
Prep Time 5 minutes
Total Time 5 minutes


  • 1 carton (16 oz.) Shamrock Farms sour cream
  • 1 packet (1 oz.) dry Ranch Salad Dressing & Seasoning Mix
  • 3 oz. bacon pieces (about 3-5 pieces – cooked and crumbled)
  • 1 cup Cheddar cheese, shredded
  • Parsley for garnish, optional
  • Assorted chips, crackers, and/or veggies for serving


  1. In a large bowl, combine the sour cream, dry Ranch, bacon, and Cheddar cheese. Mix thoroughly.
  2. Before serving, garnish with parsley if desired.
  3. Serve with assorted chips, crackers, and/or veggies.
  4. Refrigerate any leftovers.


  • This dip may be made a day ahead. Keep covered in the refrigerator until serving.
  • Use within 3-5 days

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:

1/4 cup
Amount Per Serving: Calories: 85 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 19mg Sodium: 127mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 3g

square pic of dip in bowl

Million Dollar Dip - Bacon Cheddar Ranch Dip HERO

The post Million Dollar Dip – Bacon Cheddar Ranch Crack Dip appeared first on Love Bakes Good Cakes.

Ep. 1007: NBA Finals, Game 7 Recap

On today’s last Fix/Overdose of the season, The Basketball Jones recap an entertaining Game 7 of the NBA Finals, share their favorite and weirdest moments from the 2012-13 postseason, breakdown the proposed Celtics-Clippers deal, and contemplate whether DeMarcus Cousins is a max-money player.

All that, plus Leigh’s Tweet of the Weak, sleeved jerseys, back problems, Box-Out Kid, and an important offseason programming note.

To keep in touch with The Jones, follow us on Facebook, Twitter — @jeskeets, @TasMelas, @TreyKerby, @LeighEllis, @TBJProd and @TBJDir — and/or email us at our new account:

Thanks to all of you for making the show such a success.

Pecan Pie Brownies

December2912 004

While going through my Google Reader, a recipe caught my eye. Pecan Pie Brownies? Yum, I love nuts and our Kentucky Derby Pie, which has similar ingredients, was awesome.

I did cheat and use a boxed brownie mix as the base, Ghiraradelli since they taste the most homemade in my opinion. These came together in a snap and I was enjoying a nice warm brownie in no time.

These were gooey and sweet but not as good as the pie. I may have had my hopes up a bit too high since we love the pecan and chocolate combo but I felt these could have been better. I may try again using a homemade brownie as the base but I don’t know if that will help, I just felt the topping needed a bit more flavor, salt? maybe bourbon, maple syrup? IDecember2912 006 am not sure. I will say that I ate half a pan in a day so these are by no means bad.

If you are looking for a yummy twist on a typical brownie than I would recommend these, if you however want pecan pie and chocolate, make this pie.

I rate this recipe a 7.5

Pecan Pie Brownies
from here

For the Brownie Layer (I cheated and used a box mix)
1/2 cup (1 stick) unsalted butter
1 cup + 2 Tbsp sugar
1/2 cup + 2 Tbsp cocoa
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp espresso powder, optional
1/2 Tbsp vanilla
2 eggs
3/4 cups flour
1 cup chocolate chips

For the Pecan Pie Layer
1/2 cup honey or corn syrup
1/2 cup brown sugar
2 eggs
2 Tbsp vanilla
1/4 cup (1/2 stick) butter, melted
2 cups chopped pecans
For the Brownie Layer
Preheat the oven to 350°F. Lightly grease a 8″x8″ pan

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.

Transfer the sugar mixture to a medium-sized mixing bowl, if you’ve heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spoon the batter into a lightly greased 8″x8″ pan. Bake for 10 minutes while you prepare the pecan pie layer.

For the Pecan Pie Layer
While the brownies are in the oven, mix the pecan pie layer.

In a medium bowl, combine the corn syrup and sugar. Whisk until smooth.

Mix in the eggs and vanilla. Add the melted butter and stir until combined.

Stir in the pecans.

Final Assembly
After the brownies have baked for 10 minutes, remove from oven. Pour pecan pie layer over brownies and use a spatula to spread evenly to the edges of the pan.

Return to the oven and bake for 35-45 minutes until pecan pie topping is completely set.

Remove from oven and allow to cool, preferably overnight. Cut and serve with ice cream or whipped cream.