Happy 2nd Anniversary Darlin’, Let’s Celebrate with Carrot Cupcakes

by Melissa on August 8, 2011

Dear Paul,

Two years ago on August 8, 2009, I married my best friend on the most perfect wedding day ever.

Well, “most perfect” for me.

I found out later that you were busy throwing up in the men’s restroom right before the ceremony. If I knew that was the case, I wouldn’t have kissed you at the altar. Kidding!

It has been a wonderful two years. We moved out to the suburbs away from the city life that I so love. But in its place, we have a beautiful house with a huge backyard for our two wonderful children dogs. I just look at how happy they are running and playing in their yard and I forgive you for moving us all the way out here.

We have traveled and gone on many new adventures in these two years, adventures that I would not have experienced if I wasn’t with you.

From getting Open Water SCUBA certified to watching your college team win the National Championship to finally seeing a natural wonder, we have gone on some incredible adventures together.

Ironically, on our most recent adventure: while we were in Boulder, you went white-water kayaking and lost your wedding ring.

Disappointing, yes. But I am thankful that the ring was the only thing you lost. And not, say… your finger.

Two years down and many, many more to come.


For our wedding cake two years ago, we chose two different flavors for the layers. One was a yellow cake with pear icing, the other was carrot cake. While many carrot cake recipes call for either pecans or walnuts in the recipe, our cake used zucchini in the place of nuts.

Which was perfect, since Paul is allergic to nuts. And I wasn’t so fond of the idea of having nuts in our wedding cake.

For our first anniversary, we had the top of our wedding cake. For this anniversary, I made my version of the other flavor that was in our cake: carrot cake.

Instead of making a silly little carrot out of icing to decorate the top of the cupcakes, I found this great candied carrot idea by Cupcake Project. I loved out these candied carrot curls gave more height to the cupcakes, as well as a interesting sculptural texture for the photograph.

P.S. Two days left to enter my basil garden marker/spoon prop giveaway!

Carrot Cupcakes with White Chocolate Cream Cheese Frosting
Recipe Type: Dessert
Author: Melissa Crane
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Serves: 12
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup carrot, shredded
  • 1/4 cup zucchini, shredded
  • 1 cup crushed pineapple, drained
  • 1/2 cup shredded coconut
  • 1/2 cup dried cranberries
  • 1/4 cup vegetable oil
  • 1/4 cup unsalted butter, room temperature
  • 2 eggs
  • 1 cup all-purpose flour
  • 1/2 pkg. (4 oz.) cream cheese, softened
  • 1/8 cup unsalted butter, softened
  • 4 oz. white chocolate, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  1. Preheat the oven to 350°F.
  2. Combine the sugar, baking powder, baking soda, salt, cinnamon, carrot, zucchini, pineapple, coconut and cranberries in a large mixing bowl and mix well.
  3. Mix the oil and butter together, until blended well.
  4. Add the oil and butter mixture to the large mixing bowl with the carrot mixture.
  5. Then add the eggs, one by one.
  6. Then add the flour to the mixture and mix until mixture is blended together.
  7. Divide the batter evenly among 12 cupcake liners in a cupcake pan.
  8. Bake the cupcakes in the oven for 20-25 minutes, until a toothpick comes out clean.
  9. For the icing, mix together the cream cheese, 1/8 unsalted butter, white chocolate, vanilla extract and powdered sugar.
  10. Let the cupcakes cool to room temperature, then ice with the while chocolate cream cheese frosting.
  11. Optional: Top the cupcakes with toasted shredded coconut and candied carrot curls


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{ 14 comments… read them below or add one }


August 8, 2011 at 2:04 pm

i love this post. happy 2nd anniversary to you and paully!


Melissa Crane
August 8, 2011 at 5:14 pm

Thanks Katie! We must come visit you guys in (fancy) Buckhead again soon!


August 8, 2011 at 2:05 pm

Happy Anniversary to you both. Here’s to many more adventures to come!!


Melissa Crane
August 8, 2011 at 5:14 pm

Thanks Kristen! :)


August 8, 2011 at 2:14 pm

Happy Anniversary to you both! My husband and I will celebrate our first on the 5th of September :)

I love carrot cake, especially carrot cake cupcakes, with that delicious cream cheese frosting. The candied carrots shavings on top really do add that special look to them, great photos!


Melissa Crane
August 8, 2011 at 5:15 pm

Thanks Sara! Your anniversary is coming up soon! Hope you guys have something fun planned for it :)


August 8, 2011 at 2:52 pm

Happy Anniversary, Melissa! Those cupcakes look YUMMY! What a great way to celebrate.


Melissa Crane
August 8, 2011 at 5:15 pm

Thanks Kimberly! It’d been a while since I made cupcakes, so I thought I’d jump on the bandwagon :-D


Heidi @ Food Doodles
August 8, 2011 at 7:11 pm

Aw, congratulations on two years! And yummy looking cupcakes. I love carrot cake and I love that you added dried cranberries :D


Melissa Crane
August 9, 2011 at 9:09 am

Thanks Heidi! I tend to keep dried cranberries handy since I love them in salads, so I thought “hey, let’s toss them into the cupcakes as well” :)


August 9, 2011 at 7:27 am

What a great post Melissa! I am new to your blog but congratulations to you guys! Beautiful blog :) I’m now following you on Twitter.


Melissa Crane
August 9, 2011 at 9:11 am

Hi Kate! Thanks and welcome :) So glad you found me!


Carolyn Jung
August 9, 2011 at 12:04 pm

A very sweet story to go along with those sugary, sensational cupcakes. Happy anniversary! ;)


Melissa Crane
August 11, 2011 at 12:49 pm

Aww, thanks Carolyn! I hope I didn’t sugary sweet overload everyone! :D


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