At Tiny Lotus Tea, we love hearing about the recipes and food memories that bring people together. That’s why we’re excited to feature recipes and food stories from our community!
Today, we’re sharing a special recipe from Kathy, who comes from a family where food was always the center of gatherings.
Here’s her story:
In our family, food has always been more than just nourishment—it’s a way of bringing people together. My mom, the oldest of eleven, grew up during the Depression, a time when food was scarce. Because of that, she made sure that no one ever went hungry at any gathering. There was always plenty to go around, and making sure everyone had something delicious to eat became part of our family tradition. Our get-togethers were never just about celebrating an occasion; they were about sharing food, laughter, and love.
For as long as I can remember, I hosted Mother’s Day at my house. Not only did it give us the flexibility to celebrate indoors and outdoors, but it was also my personal way of honoring my mom—because I was born on Mother’s Day. It was my tradition to gather family and friends and show my appreciation for everything she did for me. Everyone was always invited, though life and schedules sometimes made it impossible for all to be there at the same time. This photo is from the last Mother’s Day we celebrated at my home—my mom’s 90th birthday.
Over the years, certain dishes have become staples at our gatherings, and one of my absolute favorites is this carrot cupcake recipe. It originally came from my sister’s sister-in-law, and while we’ve always loved classic carrot cake, these cupcakes take it to another level! They’re perfectly spiced, incredibly moist, and topped with just the right amount of frosting—now, they’re a must-have at every party.
🥕 Kathy’s Carrot Cupcake Recipe 🧁
Ingredients
Cupcakes:
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. ground allspice
- ½ tsp. salt
- 4 large eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 cups lightly packed grated carrots (Kathy’s Note: “We substitute baby food carrots for the grated carrots (3 cups).”)
Frosting (Original Recipe from Kathy):
- 8 oz. cream cheese
- 2 tbsp. butter (melted)
- 1 tsp. vanilla
- 3 cups powdered sugar
- Blend in a bowl until smooth.
Instructions
For the Cupcakes:
- Preheat oven to 325°F (163°C). Line 20 muffin cups with cupcake liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, and salt.
- In a separate bowl, beat together eggs, granulated sugar, and oil on medium speed.
- Gradually add the flour mixture, beating until just combined.
- Stir in grated carrots (or baby food carrots, if substituting).
- Evenly divide the batter among the liners, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer to a wire rack and let cool completely.
For the Frosting:
- Combine ingredients
- Blend in bowl until smooth
Assembling the Cupcakes:
- If desired, transfer frosting to a piping bag with a medium round tip or spoon it onto the cooled cupcakes.
And of course, with every great recipe, we always suggest a cup of DIGEST—because the only thing you should be feeling after a good meal is happy and full (not full of regrets 😉).
“I can’t thank you enough for your Digest tea. As I age, I am having a lot of indigestion. Digest is a Godsend. Just wish I found you sooner. God bless all of you.” ❤️
At Tiny Lotus Tea, we believe that food is more than just fuel—it’s a way to connect, to share, and to create lasting memories. Whether it’s a cherished family tradition, a new favorite recipe, or a simple moment shared over a cup of tea, we love celebrating the role food plays in our lives. We’re honored to share Kathy’s story and her delicious carrot cupcake recipe, and we hope it brings warmth and joy to your table, just as it has to hers.
What’s Your Favorite Food Memory?
We’d love to hear from you! Do you have a favorite recipe that’s tied to a special memory? A dish that reminds you of home, family, or a moment of love?
📩 Send your recipe and the story behind it to info@tinylotustea.com. Let’s celebrate food and the memories that come with it!
With love and gratitude,
Anne and Julie
