In case you didn't know, I got married on August 31, 2012!
We both LOVE Carrot Cake! We both LOVE my parents recipe for carrot cake. It's super moist and flavorful. So, it was clear what we wanted for cake at our wedding. Our wedding list was just about 190. So we decided, that if we cut a cake into 16 pieces(a very generous portion), we would need 12 cakes.
My Aunt Mary volunteered to make 5 cakes. I asked her to make hers nutless and 9x13. So they'd be square pieces, and the nutted pieces would be from 9" rounds. This I would make with my parents. We thought we'd make 8 more. We made 4 batches (8 rounds), 2 weeks before the wedding and froze them. We made 5 batches (10 rounds), the week before and froze them. (So we ended with 14 cakes!)
Do not worry about 5 weeks prior to the wedding we tested the recipe and freezing it. We then tested SEVERAL different recipes for frosting. We settled with a combination of my aunt' recipe and our sister-in-law's recipe.
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| Two Kitchen-aids to make the frosting |
Then the day before the wedding, my mom, cousin Megan and I made all the frosting. The day of the wedding several aunts and an uncle frosted the cakes!
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| Decorating the morning of the wedding! |
It was really simple to make our own cakes...and we had GREAT RESULTS! And 2.5 cakes left over!
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| Endless cake... |
So, I share here the recipe!
Carrot Cake
No Oil, Refrigerate Cake after cooling.
3 eggs
1 cup gran sugar
1 teaspoon salt
1 teaspoon vanilla
2 teaspoon cinnamon
2 teaspoon baking soda
2 teaspoon baking powder
2 cup flour
1 cup raisins
1 ½ cup crushed pineapple (drain slightly)
1 cup coconut
½ cup chopped walnuts
1 ½ cup apple sauce (sugar free)
2 cup carrots chopped fine
Cream together eggs, sugar, apple sauce at low speed. In separate bowl
combine flour, cinnamon, salt, baking soda, baking powder and add to creamed
mixture. Then add vanilla.
Lastly add carrots, raisins, nuts, pineapple and coconut. Mix on low speed.
Pour cake mixture into a 9 X 13 greased and floured pan. (or 2 – 9” rounds)
Bake at 350 for 1 hour 9 X 13 or 9” rounds bake 45 minutes. Test with
toothpick. Cake done if toothpick comes out clean.
When cool frost with Cream Cheese Frosting recipe below.
Then refrigerate.
Cream Cheese Frosting
1 8 oz package cream cheese (softened)
1 4 oz stick butter (softened)
2 ½ cups powdered sugar
2 tsp vanilla
Mix together well cream cheese and butter, add vanilla and powdered sugar
and mix well so it is a little fluffy.
Frost cakes and refrigerate for best results.
