Carrot Wedding Cake with Cream Cheese Frosting

175 people added this to their Recipe Box

By Patricia Jamieson Photography by Fred Bird

This recipe makes 60 servings

More great recipes from this menu:

Please everyone with this classic moist carrot cake with cream cheese frosting. It makes a most elegant wedding cake. A garnish of beautiful fresh flowers adds a splendid touch that's worthy of the occasion. Make one batch for the top tier of the wedding cake and a double batch for the bottom one.

Ingredients

4 eggs 4 4eggeggs
1 cup granulated sugar 1 1cup cupgranulated sugar
1 cup packed brown sugar 1 1cup cuppacked brown sugar
1 cup vegetable oil 1 1cup cupvegetable oil
2 cups all-purpose flour 2 2cups cupsall-purpose flour
2 tsp baking powder 2 2tsp tspbaking powder
1-1/2 tsp cinnamon 1-1/2 1-1/2tsp tspcinnamon
1 tsp salt 1 1tsp tspsalt
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1/2 tsp nutmeg 1/2 1/2tsp tspnutmeg
3 cups grated raw carrots 3 3cups cupsgrated raw carrotcarrots
1/2 cup raisins 1/2 1/2cup cupraisinraisins
1/2 1/2cup cupfinely chopped pecanpecans or walnuts, (optional)
Cream Cheese Frosting:
2 lb cream cheese , softened2 2lb lbcream cheese, softened
1 cup butter , softened1 1cup cupbutter, softened
1 tbsp vanilla 1 1tbsp tbspvanilla
12 cups sifted icing sugar 12 12cups cupssifted icing sugar
Garnish:
fresh Roses fresh Roses
Baby's breath Baby's breath
Fern leaves Fern leaves

Preparation

Top Cake Tier:
Grease and flour 8-inch (2.5 L) round cake pan that is at least 3 inches (8 cm) deep. Line base with waxed paper and set aside.

In large bowl, beat eggs well. Gradually add granulated and brown sugars, beating until light. Gradually beat in oil. Mix together flour, baking powder, cinnamon, salt, baking soda and nutmeg; stir into egg mixture. Stir in carrots, raisins, and pecans (if using). Spoon into prepared pan.

Bake in 350°F (180°C) oven for 1-1/4 to 1-1/2 hours or until cake tester inserted into centre comes out clean and top of cake springs back when lightly touched. Let cool for 5 minutes in pan on rack; loosen edges and invert cake onto rack. Peel off paper and let cool completely.

Bottom Cake Tier:
Grease and flour 12-inch (6 L) round cake pan that is at least 3 inches (8 cm) deep. Line base with waxed paper; set aside. Double all ingedients in cake recipe; prepare as directed, but bake for 1-1/2 to 1-3/4 hours or until cake tester inserted into centre comes out clean and top of cake springs back when lightly touched.

Cream Cheese Frosting:
In bowl, cream together softened cream cheese, softened butter and vanilla. Gradually beat in enough of the icing sugar to give smooth spreadable consistency.

Makes about 6 cups (1.5 L).

Assembly:
Place bottom tier on serving platter. Slide strips of waxed paper under cake to protect platter from frosting. Place top tier on slightly smaller round of foil-lined cardboard. Spread Cream Cheese Frosting over top and sides of each tier, reserving enough for piping.

Invert same small cake pan over centre of bottom tier and lightly trace outline. Cut 6 plastic straws exact height of bottom tier; insert 1 at centre of cake. Evenly space remaining straws 1 inch (2.5 cm) inside marked circle. Using 2 spatulas, centre top tier on bottom. Remove waxed paper strips. Using pastry bag fitted with star tip (No. 29), pipe remaining frosting around edges in shell pattern. Refrigerate for up to 2 days.

Garnish:
Just before serving, garnish cake with flowers and leaves.

Additional information :

Tip:
To smooth icing, dip long metal spatula into hot water and wipe off. The heated spatula sliding over icing will melt it just enough to make surface smooth and shiny.