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Carrot Wedding Cake with Cream Cheese Frosting

Canadian.Recipes's picture
  Eggs 4
  Granulated sugar 1 Cup (16 tbs)
  Brown sugar 1 Cup (16 tbs)
  Vegetable oil 1 Cup (16 tbs)
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Cinnamon 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Carrots 3 Cup (48 tbs), grated
  Raisins 1⁄2 Cup (8 tbs)
  Pecans/Walnuts 1⁄2 Cup (8 tbs), finely chopped
  Cream cheese frosting 6 Cup (96 tbs)
  French roses 2 Tablespoon (For Garnish)
  Baby's breath 3 (For Garnish)
  Fern leaves 3 (For Garnish)

1) Grease and flour an 8 inch round cake tin
2) Line the base with parchment paper
3) Preheat the oven to 350 F
4) Into a bowl, beat the eggs and into it add the granulated sugar and brown sugar
5) Using an electric beater beat till nice and combined
6) Into it add the flour, baking powder, soda, cinnamon, nutmeg
7) Tip in the carrots, pecans and raisins and stir well
8) Pour the batter into the prepared cake pan
9) Bake for 1 ¼ or 1 ½ hours till a skewer inserted comes out clean and the cake is firm to touch
10) Allow to cool in the cake tin for 5minutes before turning onto a wire rack to cool
11) Peel off the parchment paper
12) Grease and flour a 12 inch round cake tin
13) Line with base with parchment paper
14) Using the same ingredients, double the quantity
15) Make the batter and bake the cake for 1 ½ to 1 ¾ hours till a skewer inserted comes out clean and the cake is firm to touch
16) Onto a platter, place a parchment paper and then place the larger cake which is the bottom tier
17) Onto a foiled cardboard, place the smaller cake which is the top tier
18) Using the icing spatula, spread the cream cheese frosting all along the sides and top of both the cakes
19) Invert the top tier cake over the bottom cake and trace an outline of the top tier cake onto the bottom tier
20) Cut 6 straws in the height of the bottom cake and insert at 2.5cm distance from inside the traced circle and also in the center of the circle
21) Using two spatulas, carefully position the top tier over the bottom tier
22) Using an icing bag fitted with a star nozzle, pipe a shell like pattern all along the edge of the top tier
23) Refrigerate up to 2 days
24) Serve with the petals and leaves for each slice of cake

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
75 Minutes
Ready In: 
95 Minutes

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Carrot Wedding Cake With Cream Cheese Frosting Recipe