Autumn Carrot Wedding Cake With Cream Cheese Frosting

Name: Autumn Carrot Wedding Cake With Cream Cheese Frosting
Yield: Serves 24 as a full dessert and 40 as a tasting portion
Ingredients: 3 cups (750 mL) all-purpose flour; 1 Tbsp (15 mL) baking powder; 1½ tsp (7.5 mL) ground cinnamon; 1½ tsp (7.5 mL) baking soda; ¼ cup (60 mL) maple syrup; 2½ cups (625 mL) walnut pieces; 6-inch (15 cm) round cardboard cake board; 9-inch (23 cm) round cardboard cake board; 6 eggs; 1 cup (250 mL) vegetable oil; 1 Tbsp (15 mL) vanilla extract; 8 cups (2 L) icing sugar, sifted; 3 pkg (8 oz/250 g each) cream cheese, at room temperature; 2 cups (500 mL) unsalted butter, at room temperature; Piping bag; Flat leaf tip; 1 cup (250 mL) packed light brown sugar; 4½ cups (1.125 L) coarsely grated, loosely packed carrots; ¾ tsp (4 mL) salt

Preparation info

Serves
24
as a full dessert and 40 as a tasting portion

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

The idea of a carrot cake for an autumn wedding is immensely appealing, and if the bride and groom, or the guests, are huge carrot cake fans, this cake could suit any season. If your cake-decorating skills are not at the master level, this cake style is very forgiving. The use of a leaf tip to create beautiful ribbon-like stripes is easy enough to do, and this technique, along with a generous sprinkling of maple-toasted walnuts to cover the tops of the tiers, hides any imperfections.

Ingredients

Cake
Vegetarian
Autumn
Wedding/Marriage

Ingredients

Method