Happy Easter! Last year I made carrot curd filled vanilla cakes baked in eggshells. They were incredibly fun and adorable but I’m ridiculously busy right now… I needed something festive but less time-consuming. So I decided to go more traditional and make carrot cupcakes with lemon cream cheese frosting. Carrot cake is a classic Easter dessert, but for Tristan, it’s a birthday cake. His late mother got Tristan’s great grandmother’s recipe passed down to her. It’s honestly just too precious for me to share it here on the blog, and I’d like to keep it in the family. I’ve instead adapted the recipe and made them into cute carrot cupcakes, easy to share with guests on Easter!