• 1186272_10152022449498072_1757976863_n
  • cupcake
  • cupcake2

Bridal Shower Carrot Cake Cupcake Recipe

1186272_10152022449498072_1757976863_n
The girls got together to throw my friend Rachel a bridal shower! She’s the blonde smashed between all the scrumptious brunettes. It was hosted at Avija’s new house (She’s the one in the green dress). Avija has been working non stop to get her fixer-upper ready for all the girls. I am telling you, she is one of the most resourceful and creative people out there. That table is one of her old windows… the window behind everyone is a window from the house as well. I would have never thought to lean it up against the wall. It looks fantastic!

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Throwing a party doesn’t have to be stressful. We had each girl bring something to eat. I think the only one stressed was Avija, she just wanted the place to look really perfect for all the girls. I brought the carrot cake cupcakes with cinnamon cream cheese icing.
The girl on the very left is my best friend Angelica, I have probably known here for about ten years now. She’s probably one of the first people I call when anything goes wrong – and right! She’s one of those types you can always count on. If you are ever in the LA area (Beverly Hills), you have to go see her. She is the best hairdresser out there. I call her my hair-apist since she is also my full-time therapist (Guiseppe Franco Salon – Angelica Curiel).
I am going to miss a lot of the fun times I had with Rachel, she’s moving onto bigger and better. I hope she and her future hubby have many years of laughter, support, love, and all the good stuff we all wish for each other! XOXO – love you Rach!

For the Cream Cheese Frosting click HERE

Recipe Rating

  • (4 /5)
  • (1 Rating)

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Instructions

  • 1. Preheat oven to 350 degrees. Line muffin baking tin with 12 muffin cups
  • 2. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Transfer to the prepared muffin cups.
  • 3. Bake for approximately 25 min. Most say to bake until toothpick comes out completely clean, but I like to do it right before that. To me they seem to be a little more moist if they are not over cooked. Cool completely before topping with icing.

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French Toast and Wine

Hi! My name is Catherine. Welcome to my food obsession, where I share recipes, food adventures, and all around anything and everything relating to food. With a dash of love, ...