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)
- Preheat oven to 350°F. Grease and flour pan. (9″x13″ pan or 2-8″ round pans)
- In a large mixing bowl beat oil, sugar and eggs together well.
- In a separate bowl sift or whisk together the flour, salt, cinnamon and baking soda. Add dry ingredients to egg mixture and beat together.
- Add carrots, raisins, pineapple, nuts and beat in by hand.
- Pour into prepared pans and bake for 40-50 minutes for 9″x13″ or 30-40 minutes for 8″.
- Cool completely and frost with Cream Cheese Icing
You have outdone yourself! This cake is just amazing!! Absolute perfection!! Wish I could have a taste!!!! Or two!!!
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Thank you! This was probably the least stressful cake to frost because of the textured icing 😉
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wow! you are one very ambitious person! Congratulations on a job well done. It is just beautiful!
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You are too kind 😉
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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
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I am happy that you enjoyed it! I can’t believe that you sent this comment … aren’t you on your honeymoon? 🙂
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It’s a lovely cake. I enjoyed the photo’s that inspired you. Congratulations to the newly weds. 🙂
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Thanks so much! I really like the “relaxed” wedding look that has become so popular 😉
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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 :}
ColleenB.
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I just told my hubby that we are out of eggs, again … he couldn’t believe that I used 31 eggs!
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Stunning!! And I love the recipe!
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If you like a moist carrot cake … you won’t be disappointed 🙂
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That is so pretty!. I am sure it tasted as great as it looks.
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The flowers were gorgeous … they made the pretty! I do know of one wedding guest that had a piece of each flavor 😉
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Looks delish!!
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Thanks so much!
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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!!!
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Thank you 😉 It is always good to give a recipe a try … I have always been happy with this one and it is a family favorite.
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Delicious….. What size pans did you use for each layer of the wedding cake
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Each cake was a double layer … 14″, 12″, 10″ and the 8″ was not served, it was saved for the couple’s first anniversary 🙂
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Thanks. Another question…how did you do the frosting design?
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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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