I have a backlog of posts, though I lost some of the photos when my hard drive crashed. This summer I got married. My mom wanted to make the cake herself. Well actually, she wanted us to make it together as a special activity to do together. She was right, it was special, knowing that together we had made it. We baked the cakes the week before and froze them, then assembled them the day before the wedding. The day before we frosted them and stacked them. We had to measure out wooden dowels to support the weight of the layers so it would not collapse. My mother is the one who decorated it with flowers and ribbon. My aesthetic skills are not as finely developed as hers. Scale is hard to tell below, but there were three tiers which each had two layers of cake.
-Jules
This recipe is just for one cake, not the three batches we needed for the wedding cake.
Carrot Cake
- 4 eggs
- 1 1/4 cups vegetable oil
- 1 cups white sugar
- 1 cup of brown sugar
- 3 cups grated carrots
- 1 cup chopped pecans
- 3/4 cup golden raisins
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 8 ounces of cream cheese
- 1/2 cup butter
- 2 cups powdered sugar
- 1 tsp. vanilla
Cake
Preheat oven to 350 F and prepare two cake pans. To prepare the cake pans cut out a circle of parchment paper the same size as the bottom of the pan, put it in the bottom of the pan and spray the whole thing with butter or cooking spray. In a bowl mix thoroughly the sugar, eggs, oil and vanilla. Mix the flour, baking soda, baking powder and salt together with a whisk. Incorporate the wet and dry ingredients and add the carrots, pecans and raisins. Split the batter and pour half into each cake pan. cook for 25- 30 minutes or until a toothpick comes out clean.
Frosting
Beat together the cream cheese, butter and vanilla. Slowly add the powdered sugar until it has all been incorporated. Frost the cake when it is cool and enjoy.
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