Carrot Cake Recipe

This wedding cake kept me pretty busy last week.  Out of all the wedding cakes that I have made … this is probably my favorite.  It was inspired by a photo from the Wedding Chicks (Rustic Wedding Ideas).

I am not a professional cake maker and don’t claim to be one.  I make wedding cakes only for family and friends (if they want it) … since I’ve known the groom for about 25 years and he made an excellent choice for a bride … they qualified 🙂  They are such a cute couple!

We all have things that we enjoy or have a talent to do well … writing is not my mine … as you can probably tell 😉  I was that kid in school that dreaded creative writing.  If the teacher gave an assignment to write a 100 word essay … I was counting every word until I reached 100 words and felt relief when I reached it!

What I did enjoy was math, working with numbers!  Here are a few numbers that you may enjoy …

  • This wedding cake should serve 140 people
  • 2 tiers were chocolate with raspberry filling, 1 tier was white with raspberry filling and 1 tier was carrot with cream cheese filling
  • For the cakes …I used 31 eggs, 7 cups canola oil, 7 cups shredded carrots, 2-1/2 cups walnuts, 5 cups sugar, 5 cups flour, 2-1/2 cups raisins, 2-1/2 cups pineapple, 2-1/2 teaspoons salt, 5 teaspoons cinnamon, 5 teaspoons baking soda, 7 cake mixes and water
  • For the frosting … I made 8 recipes of my Favorite Decorator Icing … 4 pounds butter, 8 pounds powdered sugar, 2 teaspoons salt, 4 tablespoons meringue powder, 8 teaspoons? (I didn’t measure … just poured) vanilla bean paste and about 3 cups heavy cream
  • For the fillings … 2 recipes Cream Cheese Icing … 1 pound cream cheese, 1/2 cup butter, 2 teaspoons vanilla bean paste, 2 pounds powdered sugar.  For the raspberry filling … I bought 3 pounds at my local cake shop … I was tired!

I also enjoy baking … so here is the carrot cake recipe that was given to me years ago by my friend, Jane.

Carrot Cake

  • 1-1/2 cups canola oil
  • 2 cups sugar
  • 4 eggs
  • 2 cups unbleached flour
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 3 cups shredded carrots
  • 1 cup raisins*
  • 1 cup crushed pineapple (drained)
  • 1 cup chopped walnuts (or pecans)
  1. Preheat oven to 350°F.  Grease and flour pan. (9″x13″ pan or 2-8″ round pans)
  2. In a large mixing bowl beat oil, sugar and eggs together well.
  3. In a separate bowl sift or whisk together the flour, salt, cinnamon and baking soda.  Add dry ingredients to egg mixture and beat together.
  4. Add carrots, raisins, pineapple, nuts and beat in by hand.
  5. Pour into prepared pans and bake for 40-50 minutes for 9″x13″  or 30-40 minutes for 8″.
  6. Cool completely and frost with Cream Cheese Icing

* Helpful Hint – toss the raisins in a teaspoon of flour before adding them to the batter, it will help them from sinking

I look forward to your comments!


22 thoughts on “Carrot Cake Recipe

  1. What an amazing cake you made Brenda!! It was absolutely perfect…if only I had a chance to enjoy more of it! I can’t wait until our 1st anniversary 🙂 and….soooo many people have told me the cake was the best they have ever had!! Thanks again! Love, Becky & Jason


  2. The cake is Gorgeous and sounds so yummy. You done one heck of a Fantastic job.
    Was reading through your ingredient list for the cake…WOW.
    Thank you for the Carrot cake recipe. I know I will be making it soon…probably for Thanksgiving :}


  3. The Cake is absolutely Beautiful….I, too will be trying the Carrot Cake for Thanksgiving…..but I might try and make it beforehand…to make sure I get it right!! The recipe resembles one my mother used many, many, many years ago….before boxed cake mix became so famous…lol…. Thanks for sharing!!!


    • I frosted the cakes with a little extra frosting … then used a smaller spatula to “make swipes” around the sides … you will pull some of the extra frosting off while doing this. Hope that helps :). Feel free to ask more questions.


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