We spent the first half of Saturday cleaning the house and catching up on laundry. To make these chores fun in some small way, I decided to wear my newly designated cleaning shoes.

I know, it’s barely 30 degrees around here and our yard is still covered in piles of snow. But I am ready for Spring, so I am wearing flip-flops around the house!

I made carrot cake cupcakes from a recipe in the Women’s Health magazine. Yum-O! I would highly recommend this recipe!

2 cups whole wheat flour

1 cup all purpose flour

2 teaspoons baking soda

1-1/2 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup lightly packed brown sugar

1/4 cup canola oil

2 large eggs

1/2 cup plain yogurt

1 pound grated carrots

1/2 cup golden raisins (only on my cupcakes – Dave doesn’t like raisins)

4 oz. light cream cheese

1 cup powdered sugar

1/4 cup chopped walnuts (only on my cupcakes – Dave doesn’t like nuts in his food)

Preheat oven to 350 degrees.

Mix flours, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.

Beat brown sugar and oil, adding one egg at a time. Stir in yogurt, carrots and raisins.

Mix into flour mixture.

Spoon batter into muffin cups 2/3 full. Baking 20 minutes. Cool on wire racks.

Whip cream cheese and sugar. I added a splash of milk too. Spread over cupcakes.

*****

Enough with the weekend domesticity and chores! I was happy to find some time and energy to work on a couple sewing projects, including new products for my shop, so I’ll be back in a couple days to share those with you. Hope you enjoyed the weekend too!