Carrot Wedding Cake Recipe
Ingredients
2 cups raw sugar
3 cups wholewheat pastry flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup vegetable oil
4 eggs, beaten
3 cups grated carrots
1/2 cup walnuts or pecans, chopped
1/2 cup raisins
1 /2 cup pitted dates, chopped
1 cup bananas, mashed
1/2 cup coconut, finely chopped
1 cup fresh crushed pineapple
1 tsp vanilla
1 tsp cinnamon
Directions
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.
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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