Icing A Carrot Cake Wedding Cake: Step-By-Step Guide

A wedding cake is a showstopper, and a carrot cake is a unique and delicious choice. To ice a carrot cake wedding cake, you'll need to start with a firm carrot cake recipe that won't collapse under the weight of multiple tiers. You can bake and freeze the cake layers ahead of time and then thaw and assemble them before icing.

A traditional carrot cake is iced with cream cheese frosting, but you can also use buttercream or a combination of both. If you're using fondant, be aware that cream cheese frosting can disintegrate it, so you may want to use a cream cheese-flavoured buttercream or use fondant only as a decorative covering over a layer of buttercream.

When assembling the cake, use a thick layer of frosting between each tier to act as a crumb coat and chill the cake for a few hours before finishing it with a final coat of frosting. This will help the cake hold its shape and prevent sliding.

For a carrot cake with three tiers, you'll need a strong support system such as bubble tea straws or SPS.

Choosing the right oil for your carrot cake

Flavour

The chosen oil should complement the cake's flavour profile without overpowering it. While olive oil has a distinct flavour, it can enhance the earthy tones of the carrot cake. If you prefer a more subtle taste, opt for a milder variety of olive oil or choose a neutral-flavoured oil like vegetable or safflower oil. Coconut oil will add a subtle coconut flavour to your cake, so keep that in mind if you're not a fan of coconut.

Moisture

One of the key attributes of a good carrot cake is its moist texture. Oils with higher fat content, such as olive oil, avocado oil, or vegetable oil, tend to produce a moister cake. These oils ensure that your cake stays soft and tender, even when refrigerated. On the other hand, butter tends to solidify at cooler temperatures, which can give the cake a drier mouthfeel when served cold.

Health Benefits

If you're conscious about the nutritional profile of your carrot cake, consider using olive oil. Olive oil is rich in beneficial fatty acids, antioxidants, and monounsaturated fats. It's also heat-resistant, so it won't turn rancid during the baking process. Avocado oil is another healthy option, offering similar health benefits to olive oil.

Cake Texture

The type of oil you choose can also impact the texture of your carrot cake. Oils like vegetable oil or canola oil will give you a traditional, fluffy cake texture. However, if you prefer a denser, more bread-like texture, butter or ghee might be a better option. These fats will make your cake denser and richer, creating a more indulgent experience.

Personal Preference

Ultimately, the choice of oil comes down to your personal preference. If you're unsure, experiment with different oils in small batches to see which one you like best. You can also combine oils and fats, using a ratio of 75% oil to 25% butter, to achieve a balance of flavour and texture.

How to make the perfect carrot cake batter

Ingredients

Firstly, gather your ingredients. For the perfect carrot cake batter, you will need:

• Flour: Use all-purpose flour, or a gluten-free alternative such as spelt flour.
• Baking soda: This will help the cake rise.
• Sugar: A combination of white and brown sugar will make the cake moist and delicious. If you only want to use one type, opt for brown sugar as it has the acid needed to react with the baking soda.
• Oil: This is the secret to a moist carrot cake. You can use avocado, safflower, vegetable, or melted coconut oil.
• Salt, cinnamon, and vanilla extract: These ingredients enhance the flavour of the cake.
• Eggs: Adds flavour, moisture, and structure to the cake.
• Carrots: Use freshly grated carrots for the best results. You will need around 2 to 3 cups.
• Optional ingredients: Pecans and raisins can be added for texture.

Method

• Start by preheating your oven to 350°F (176-177°C).
• Grease two 9-inch round cake pans. Line the bottoms with parchment paper, then grease the parchment paper. Alternatively, grease and flour the bottoms and sides of both pans.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well blended.
• In a separate bowl, whisk together the oil, granulated sugar, brown sugar, and vanilla extract.
• Add the eggs to the wet mixture, one at a time, whisking after each addition.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then gently stir in the dry ingredients in three parts until the batter is smooth.
• Stir in the carrots, and any optional ingredients such as nuts and raisins.

Baking

• Divide the batter evenly between the prepared cake pans.
• Bake for 35 to 45 minutes, or until the tops of the cake layers are springy to the touch and a toothpick inserted into the centre comes out clean.
• Cool the cakes in the pans for about 15 minutes, then carefully turn them out onto cooling racks to cool completely.

How to make the best cream cheese frosting

Ingredients

• 8 oz (225g) of full-fat brick cream cheese, softened
• 1/2 cup (1 stick) (113g) of unsalted butter, softened
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 2-4 cups of powdered sugar (500g)

Method

• Combine the cream cheese and butter in a bowl and beat until creamy, well-combined, and lump-free.
• Add the vanilla extract and salt, and stir well to combine.
• With the mixer on low, gradually add the powdered sugar until completely combined.
• If you intend to pipe the frosting, sift the powdered sugar before mixing it into the butter/cream cheese mixture.
• If you want to make the frosting thicker, add cornstarch or more powdered sugar, 2 tablespoons at a time, until the desired thickness is reached.
• Use the frosting to cover a completely cooled cake or cupcakes.

Tips

• If you want to reduce the sweetness of the frosting, use less sugar.
• For a chocolate version, add 1/4 to 1/2 cups of cocoa powder.
• If you are making a wedding cake, use a crumb coat of cream cheese frosting and finish with a layer of buttercream, which is easier to work with and looks better.

How to assemble and ice a carrot cake

To assemble and ice a carrot cake, follow these steps:

Baking the cake:

First, prepare your cake pans. Grease two or three 9-inch cake pans and line the bottoms with parchment paper. Alternatively, you can use 6-inch cake pans for a taller cake. If you want to ensure perfectly flat cake layers, use cake strips, which you dampen and wrap around the cake pans before baking to ensure even baking.

Next, prepare the batter. Whisk together the dry ingredients in one bowl: flour, baking soda or baking powder, salt, cinnamon, nutmeg, and cloves. In a separate bowl, whisk together the wet ingredients: oil, granulated sugar, brown sugar, eggs, vanilla extract, applesauce or yogurt, and carrots. You can also add in chopped pecans or walnuts at this stage if you like.

Combine the dry and wet ingredients, adding the dry ingredients in parts and gently stirring until the batter is smooth. Be careful not to overmix.

Pour the batter into your prepared cake pans, filling each pan about two-thirds full. Avoid overfilling, as this can cause the cakes to sink in the middle. Bake at 350°F for 20-45 minutes, depending on the size of your pans. The cakes are done when a toothpick inserted into the center comes out clean with a few moist crumbs.

Let the cakes cool in the pans for about 15 minutes, then turn them out onto wire racks to cool completely. It is important that the cakes are completely cool before you frost them, or your frosting will melt.

Making the frosting:

To make a simple cream cheese frosting, beat cream cheese and butter together until smooth. Then, add confectioners' sugar, vanilla extract, and a pinch of salt to taste. Beat until the frosting is combined and creamy. If you want to pipe decorations with the frosting, chill it in the refrigerator for about 20 minutes first to thicken it.

Assembling the cake:

Using a large serrated knife or cake leveler, cut the tops off the cakes to create a flat surface. Place one cake layer on a serving plate or cake stand. Spread a thin layer of frosting on top, then add the second cake layer and more frosting. Finally, add the third cake layer and spread the remaining frosting over the top and sides of the cake.

If you want to add more decorations, you can pipe swirls of frosting on top of the cake or add carrot decorations. To make carrot decorations, separate a few spoonfuls of frosting into two dishes and add food coloring (orange and green with a tiny bit of brown for the carrots and stalks). Transfer the colored frosting to piping bags and pipe tiny carrots and stalks all around the outside of the cake.

Finish the cake by sprinkling the top with chopped walnuts or pecans. Chill the cake for at least 15-20 minutes before slicing and serving.

Tips for success:

• Use fresh, finely grated carrots. Grating your own carrots ensures they are moist and not dry.
• Don't skip the oil! It keeps the cake soft and moist.
• Use brown sugar for deeper flavor.
• Make ahead: The cake can be baked and the frosting prepared a day in advance. Keep the cake layers covered at room temperature and the frosting covered in the refrigerator.
• Store the frosted cake in the refrigerator, as the cream cheese frosting has a high moisture content.

How to store a carrot cake

Storing carrot cake depends on whether it is homemade or store-bought, and whether it has been frosted or cut into. Here are some tips to ensure your carrot cake stays fresh for as long as possible:

Room Temperature Storage

Carrot cake without frosting can be stored at room temperature for 2-3 days. Ensure it is covered with a cake keeper, bowl, plastic wrap, or aluminium foil to prevent it from drying out and to block out any unwanted odours from the environment.

Refrigerator Storage

If your carrot cake has cream cheese frosting, it is best to store it in the refrigerator, where it can last for 5-7 days. The frosting may soften and become runny, so cover the cake with plastic wrap, or store it in an airtight container or cake keeper.

Freezer Storage

For longer-term storage, freezing is a good option. Wrap the cake tightly in plastic wrap, then in aluminium foil, or store in an airtight container. Frozen carrot cake can last for 3-4 months, but it is best to label it with the date so you know when it was stored.

Storing Cut Cake

If you have cut into your cake, you can cover the exposed parts with wax paper or more frosting. Alternatively, you can wrap individual slices in plastic wrap and store them in the refrigerator or freezer.

Storing Unfrosted Cake Layers

Unfrosted cake layers can be double-wrapped in plastic wrap and stored in large plastic bags in the refrigerator for up to 5 days, or in the freezer for 6-12 months.

Remember, the sooner you eat your carrot cake, the better!

Frequently asked questions