My son was recently married, so now we have a new daughter (in-law)! I made the wedding cake. The bride asked for cupcakes with a small cake to cut into for pictures. She’s a fan of carrot cake, so that made it easy. Carrot cake is a nice firm cake, very well suited to the extra handling that comes with wedding cakes. This is my refined version, I’ve reduced the sugar, fat and eggs significantly from the original recipe, but it hasn’t lost anything, except some calories!
2 cups flour
1 cup white sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
pinch of salt
2 tsp cinnamon
1 cup coconut (I use sweetened flaked)
3 cups grated carrot
1/2 cup canola oil
1/3 – 1/2 cup milk
In a large bowl, combine the dry ingredients. In a separate smaller bowl, stir together eggs, oil and milk. Make a well in the dry ingredients and add the wet ingredients, stirring (use a folding technique) just to combine. Pour batter into greased and floured pans and bake for about 30 – 40 minutes till golden brown. This recipe will make two 8″ layers, OR about 18 large cupcakes OR a 6″ x 3″ round layer pan (which is what I used for the wedding cake).
The cupcakes were decorated with cream cheese icing, and the little cake with fondant.
1 8 oz pkg cream cheese, softened (low-fat does not make good icing)
1/3 cup margarine (I use heart smart Becel)
1 1/2 tsp pure vanilla
3-4 cups icing sugar, sift after measuring (amount depends on desired consistency)
For the wedding cupcakes, I added:
2-3 drops of almond extract (helps reduce the sweetness factor)
1/3 tsp glycerine (keeps the icing from getting hard and crusty)
Beat together cream cheese and margarine. Add flavors and glycerine, if using. Gradually add icing sugar, mixing well after each addition. Icing may be thinned, if necessary, with a small addition of corn syrup.