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Carrot Wedding Cake Recipe
|Raw sugar||2 Cup (32 tbs)|
|Whole wheat pastry flour||3 Cup (48 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Vegetable oil||1 Cup (16 tbs)|
|Eggs||4 , beaten|
|Grated carrots||3 Cup (48 tbs)|
|Walnuts/Pecans||1⁄2 Cup (8 tbs), chopped|
|Raisins||1⁄2 Cup (8 tbs)|
|Pitted dates||1⁄2 Cup (8 tbs), chopped|
|Bananas||1 Cup (16 tbs), mashed|
|Coconut||1⁄2 Cup (8 tbs), finely chopped|
|Crushed pineapple||1 Cup (16 tbs) (Fresh)|
Serving size: Complete recipe
Calories 5936 Calories from Fat 2564
% Daily Value*
Total Fat 292 g448.8%
Saturated Fat 50.1 g250.4%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 3236.3 mg134.8%
Total Carbohydrates 814 g271.2%
Dietary Fiber 61.5 g246%
Sugars 579.1 g
Protein 66 g132.4%
Vitamin A 23% Vitamin C 80.2%
Calcium 80.1% Iron 92.9%
*Based on a 2000 Calorie diet
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.