Silk dresses and white roses. Ice cream cones and arcade games. Laughter, kisses, tears and singing. Friends and family gathering in a stone chapel in the middle of an old Colorado square.
My wedding was simple. We only invited around 70 guests. But the cool May afternoon was magical. My sisters at my side, my soon-to-be husband holding my hand.
After the ceremony that my brother, Craig, so graciously led, we feasted on platter after platter of pasta, salmon and roasted vegetables. We dipped warm bread into plates of oil and herbs. We drank wine, toasted with champagne and got drunk off of love and family.
And then we ate cake.
My Aunt Heather owned a delectable cupcake shop in Denver and generously offered to make our wedding cake. Having sampled quite a few of her cupcakes, I knew exactly what kind of cake I wanted. Carrot cake has always reminded me of Spring, of new beginnings, of the smallest buds on the largest trees. In my family, carrot cake was most often shared around Easter, a time of celebration and new life.
The cake that Aunt Heather made was spectacular. Even after eating five courses of heavy Italian food, I still managed to enjoy two full slices of my wedding cake. For a girl who is usually satiated after a few bites of something sweet, two slices says a lot.
This cake is heavenly.
I feel like the fairies of cakeland (it exists, I promise) flew down to help my Aunt Heather create such a moist and perfectly spiced wedding cake. I have never tasted a sweet concoction more delicious...and I guess that's how a wedding cake should be.
My wedding was simple. We only invited around 70 guests. But the cool May afternoon was magical. My sisters at my side, my soon-to-be husband holding my hand.
After the ceremony that my brother, Craig, so graciously led, we feasted on platter after platter of pasta, salmon and roasted vegetables. We dipped warm bread into plates of oil and herbs. We drank wine, toasted with champagne and got drunk off of love and family.
And then we ate cake.
My Aunt Heather owned a delectable cupcake shop in Denver and generously offered to make our wedding cake. Having sampled quite a few of her cupcakes, I knew exactly what kind of cake I wanted. Carrot cake has always reminded me of Spring, of new beginnings, of the smallest buds on the largest trees. In my family, carrot cake was most often shared around Easter, a time of celebration and new life.
The cake that Aunt Heather made was spectacular. Even after eating five courses of heavy Italian food, I still managed to enjoy two full slices of my wedding cake. For a girl who is usually satiated after a few bites of something sweet, two slices says a lot.
This cake is heavenly.
I feel like the fairies of cakeland (it exists, I promise) flew down to help my Aunt Heather create such a moist and perfectly spiced wedding cake. I have never tasted a sweet concoction more delicious...and I guess that's how a wedding cake should be.
When I learned my sister was celebrating her birthday with me in Austin, I knew what I wanted to make her.
I called my aunt up, and she willingly parted with her famous carrot cake recipe for me to make for Noelle and to share with my readers.
These cupcakes are by far the best carrot cupcakes I've made or eaten. The balance between moisture and structure is perfect...they aren't too greasy, they aren't dry, they aren't too sweet...they're just a piece of heaven in cupcake form.
Noelle enjoyed these cupcakes during an embarrassing round of Scrabble (my mind must have been clouded by all the sugar). We laughed, licked off cream cheese and enjoyed one after another.
I'm excited to have this recipe in my arsenal. Whenever I make these cupcakes, I'm reminded of one of the best days of my life.
So if you love carrot cake as much I do, make this cake over the weekend. And even if you don't love carrot cake as much I do, make this cake. You won't regret it.
Thank you Aunt Heather for sharing such a perfect recipe and for making my special day even more magical!
I called my aunt up, and she willingly parted with her famous carrot cake recipe for me to make for Noelle and to share with my readers.
These cupcakes are by far the best carrot cupcakes I've made or eaten. The balance between moisture and structure is perfect...they aren't too greasy, they aren't dry, they aren't too sweet...they're just a piece of heaven in cupcake form.
Noelle enjoyed these cupcakes during an embarrassing round of Scrabble (my mind must have been clouded by all the sugar). We laughed, licked off cream cheese and enjoyed one after another.
I'm excited to have this recipe in my arsenal. Whenever I make these cupcakes, I'm reminded of one of the best days of my life.
So if you love carrot cake as much I do, make this cake over the weekend. And even if you don't love carrot cake as much I do, make this cake. You won't regret it.
Thank you Aunt Heather for sharing such a perfect recipe and for making my special day even more magical!
Carrot Cupcakes
2 cups + 2 TBSP all purpose flour
2 tsp baking soda
1 tsp baking powder
2 cups sugar
3 eggs (lightly beaten)
3/4 cup vegetable oil
3/4 cup buttermilk
10 oz can crushed pineapple, drained (if you have a food processor, puree it)
3 cups finely grated carrots
1 TBSP cinnamon
1/4 tsp salt
1/4 cup chopped walnuts
1. Grease or line two standard muffin pans. Preheat your oven to 350 degrees F.
2. Sift together your flour, soda, and powder in a small bowl. Combine the remaining ingredients in the bowl of our standing mixer. Add dry ingredients to wet ingredients and mix on low until just combined.
3. Bake in your 350 degree preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Remove cupcakes from pans and cool on baking racks.
Cream Cheese Frosting
*Yields frosting for 24 cupcakes
2 8 oz packages of Cream Cheese (softened)
10 TBSP butter (softened to room temperature)
1 tsp vanilla
2 1/2 cups powdered sugar
1. Cream together your cream cheese, vanilla and butter until thoroughly combined. Gradually add in your powdered sugar and cream on high until light and fluffy. Spread on the top of cooled cupcakes.
Always,
Monet
Anecdotes and Apple Cores
PS. Thank you for all your sweet words and concerns over my mysterious food-man. I have nothing else to report, except a new security system sent by my dad!
2 cups + 2 TBSP all purpose flour
2 tsp baking soda
1 tsp baking powder
2 cups sugar
3 eggs (lightly beaten)
3/4 cup vegetable oil
3/4 cup buttermilk
10 oz can crushed pineapple, drained (if you have a food processor, puree it)
3 cups finely grated carrots
1 TBSP cinnamon
1/4 tsp salt
1/4 cup chopped walnuts
1. Grease or line two standard muffin pans. Preheat your oven to 350 degrees F.
2. Sift together your flour, soda, and powder in a small bowl. Combine the remaining ingredients in the bowl of our standing mixer. Add dry ingredients to wet ingredients and mix on low until just combined.
3. Bake in your 350 degree preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Remove cupcakes from pans and cool on baking racks.
Cream Cheese Frosting
*Yields frosting for 24 cupcakes
2 8 oz packages of Cream Cheese (softened)
10 TBSP butter (softened to room temperature)
1 tsp vanilla
2 1/2 cups powdered sugar
1. Cream together your cream cheese, vanilla and butter until thoroughly combined. Gradually add in your powdered sugar and cream on high until light and fluffy. Spread on the top of cooled cupcakes.
Always,
Monet
Anecdotes and Apple Cores
PS. Thank you for all your sweet words and concerns over my mysterious food-man. I have nothing else to report, except a new security system sent by my dad!
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