Carrot Cake Wedding Cake
When my very dear friends Ren & Mel asked me earlier this year to make their wedding cake, I was beyond honoured. Although they insisted it didn’t need to be a grand cake meant to feed all the guests, I was still a little daunted - a wedding cake is a Big Deal however you look at it.
After several discussions, we settled on a carrot cake, with classic cream cheese icing, and no nuts or raisins. Mel & Ren didn’t specifically ask for a tiered cake, but I behooved me to make this cake as special as I could muster.
We also talked about embellishments. I knew their decor had nods to their respective hometowns of Ottawa and Windsor, and some maps, so I suggested a little bunting on the cake made from maps. My mental picture ended up being uncannily like a miniature version of the bunting they were already creating to decorate the venue. I decided to feature Ottawa, Windsor, Toronto, and the Sault (where Ren has family).
As for the cake itself, I doubled a standard cake recipe (see below), and while I I thought doubling the icing recipe (including 2 packages of cream cheese + 8 cups of icing sugar!) would be enough, I ended up dashing out to buy more icing sugar to make it a triple batch (what you see in the photo is only 2/3 of the icing I ended up making).
The cake finally came together, and with some help from my friend Esther (thank you!!), I brought it by cab to the venue in the Distillery. I was so scared thinking I might trip on the cobblestones, ruining my hard work at the last minute. I was beyond relieved to deliver it safely into the caterers’ care. I snapped a few photos in the kitchen and took a deep breath.
Ren & Mel cut the cake, as “Night Moves” began playing. I took about a million dimly-lit photos (more photos of the cake than almost anything - I was too busy enjoying the party for the most part!) as I watched them take a bite. It was worth every bit of the effort I put into it.
To Ren & Mel: I love you both so much, and I'm incredibly humbled that you trusted me with an important part of your special day. It means so much to me to share in the joy of the occasion. xoxo
Carrot Cake (adapted from Smitten Kitchen)
- 4 cups all purpose flour
- 4 teaspoons baking soda
- 1 teaspoon table salt
- 5 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 3 teaspoons ground ginger
- 4 cups granulated sugar
- 2 1/2 cups canola oil
- 8 large eggs
- 6 cups grated peeled carrots (~2lb carrots)
Cream Cheese Icing (adapted from Glorious Treats)
- 1 1/2 cups unsalted butter
- 3 250g packages of cream cheese
- About 14 cups of icing sugar
- 3 teaspoons vanilla extract
- 2 tablespoons heavy cream