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Carrot Wedding Cake

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  Raw sugar 2 Cup (32 tbs)
  Whole wheat pastry flour 3 Cup (48 tbs)
  Baking soda 1 Teaspoon
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Vegetable oil 1 Cup (16 tbs)
  Eggs 4 , beaten
  Grated carrots 3 Cup (48 tbs)
  Walnuts/Pecans 1⁄2 Cup (8 tbs), chopped
  Raisins 1⁄2 Cup (8 tbs)
  Pitted dates 1⁄2 Cup (8 tbs), chopped
  Bananas 1 Cup (16 tbs), mashed
  Coconut 1⁄2 Cup (8 tbs), finely chopped
  Crushed pineapple 1 Cup (16 tbs) (Fresh)
  Vanilla 1 Teaspoon
  Cinnamon 1 Teaspoon

Sift together sugar, flour, baking soda, baking powder, and salt.
Beat in vegetable oil and eggs.
Stir in carrots, nuts, raisins, dates, bananas, coconut, and pineapple.
Season with vanilla and cinnamon.
Grease a shallow rectangular baking pan about 12 x 9 inches and a shallow pan about 9 x 8 inches.
Pour cake batter into both pans and bake in a 325 degree oven for 1 hour.
Let cake cool in pans for 45 minutes; remove and spread with the following icing: 1 cup powdered sugar 12 oz cream cheese, Softened Beat cream cheese, and sugar together until smooth.
Spread icing over top and sides of each cake layer; center the smaller layer on top of the larger layer.

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