Mom’s Carrot Cupcakes

Wedding CupcakesMy mom has decided that the world can know about her secret carrot cake recipe. This recipe is so good I asked her to use it to make our wedding cupcakes. She spent hours the day before our wedding making 8 or 9 batches of these, with the help of many friends. It was a lot of work. Thanks, Mom!

They were presented on the dessert table on a wooden holder that my dad made especially for the occasion. So many of the cupcake stands are cheesy and plastic. The one he made is solid and custom made for the number of cupcakes we served. He cut three circles of different sizes, drilled holes in the centers, and then attached them to a wooden dowel. We just covered it up with some lightweight fabric and used ribbon to keep the form of the three tiers. I love it.

I have tried to make this recipe in Paris, but I just can’t get the frosting right. I’m looking forward to having it when we visit the family at Christmastime.

Cupcakes Set-up
Setting up the cupcakes on the dessert table

Carrot cake

1 c oil
2 c sugar
2 tsp. baking soda
3 tsp cinnamon
1/2 tsp salt
2-3 tsp. vanilla
3 eggs
1 small can crushed pineapple
2 cups shredded carrots
1 c coconut
1 c pecans, small pieces
2 c. flour
Mom has a friend who also added dates to this recipe and it was great.

Bake 350 F for 45-60 minutes.
Cake Topper Close
The Cake Topper from Pixi et Compagnie (Paris 6e)
Photo Copyright Jason Angelini Photography (my cropping)

Cream Cheese Frosting

Blend together the following:
1 stick butter or margarine
1 block cream cheese
1 box powdered sugar
1 tsp. vanilla

2 thoughts on “Mom’s Carrot Cupcakes

  1. yummy. my mom used to always put sunflower seeds in her carrot cake. they always turned green, which made it interesting when I would offer a piece to someone. pecans sound much better.

    why do you think the frosting isn’t turning out? are you having to substitute for the cream cheese?

  2. Yes, that’s it, Tonya. The cream cheese! A friend of mine found Philadelphia cream cheese at a shop in the Marais, so I’ll just have to splurge for it if I want to make it perfectly. I have tried using fresh cheese like Kiri brand cheese, but it’s too rich.

    Wow, I’ve never thought of adding sunflower seeds! That sounds like a fun little surprise!

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