When I sat down at my kitchen table one night in November of 2008 and started honey & jam, I had no idea what I was doing. I was a directionless 18 year old in need of a creative outlet. Real talk: I was a bit of a mess.

I started baking things and taking photos, posting them here, even though I was sure no one would ever read it. I hadn't baked much before, and hadn’t taken photos in years, but the more I did it, the more I loved it. One day, I realized “hey, this is my thing!”.

And now, 4 years later? I’m still a mess, but I know what I love to do, and by what feels like a crazy stroke of luck, other people love what I do too, and I’m going to get to share it with you in a new way. I’ll be spending the next year writing & photographing my own cookbook! How crazy is that?!

The book, tentatively titled Farm to Cake, to be published in the Spring of 2015 by Stewart, Tabori & Chang, will be full of cake recipes, all using seasonal fruits, veggies and herbs, and, of course, plenty of photos! I cannot thank you all enough, for reading this little blog and for your kind comments & emails. I know everyone says this, but believe me when I say it’s true, without you all, this wouldn’t be happening. It also wouldn’t be possible without my friends and family, who are my faithful supporters, encouragers & taste testers and put up with my emotional ravings about cake disasters. And of course, a huge thank you my book agent, Holly Schmidt.

I made us cupcakes to celebrate - simple, tasty ones, which just might find themselves in the cookbook. The frosting is what makes these special, the honey flavor comes through strongly and pairs so well with the spiced carrot cake.

Carrot Cake with Honey Cream Cheese Frosting

makes one 2 layer cake or 24 cupcakes

I made cupcakes, but this recipe would make a great layer cake too. If you go that route, just use 2 9-inch round cake pans and bake them for 30-35 minutes.

For the Cake:

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

2 cups dark brown sugar, packed

1 cup vegetable oil

4 large eggs

3 cups grated carrots (about 6 large carrots)

1 cup pecan halves, plus more for garnish

For the frosting:

2 8 ounce packages cream cheese, room temperature

1/2 cup unsalted butter, room temperature

2/3 cup honey

1/2 cup powdered sugar

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.

Spread read pecans in a single layer on a baking pan and toast them in the oven just until they become aromatic, about 6 minutes. Roughly chop and set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and ginger.

In the bowl of an electric mixer, beat sugar, oil and eggs until well blended. Add in flour mixture, beat until just blended. Stir in carrots and pecans. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, about 20 minutes.

While cupcakes are cooling, make frosting. In the bowl of an electric mixer, Beat cream cheese, butter and honey until light and fluffy. Add in powdered sugar and beat until you reach desired consistency.

Frost the cooled cupcakes and sprinkle with chopped pecans.

Oh! And while I'm announcing exciting things, I recently had the honor of being featured on Savuer's "Sites We Love". You can see that here.

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