{"id":25567,"date":"2020-05-08T20:23:19","date_gmt":"2020-05-08T20:23:19","guid":{"rendered":"https:\/\/cake-geek.com\/?page_id=25567"},"modified":"2021-10-30T19:31:05","modified_gmt":"2021-10-30T19:31:05","slug":"carrot-cake-wedding-recipes-different-pan-sizes","status":"publish","type":"page","link":"https:\/\/cake-geek.com\/index.php\/cake-recipes\/wedding-cake-recipes-cake-recipes-different-pan-sizes\/carrot-cake-wedding-recipes-different-pan-sizes\/","title":{"rendered":"Carrot Wedding Cake Recipe\/Carrot Cake Recipes for Different Pan Sizes"},"content":{"rendered":"

\"\"<\/p>\n

The key to a great carrot cake is the ratio of sugar, cinnamon and carrots and we think our recipe strikes the perfect balance.<\/p>\n

Carrot cake is a perennial favorite for weddings and party cakes because it has a wonderful crumb structure and stays super moist, which also makes it great for decorating.<\/p>\n

Pair it with cream cheese frosting or white chocolate buttercream for an instant classic! See our Frosting Recipes here.<\/p>\n

There are two sets of carrot cake wedding cake recipes below. The first set makes two x 2″ deep cakes for each tier, while the second set is for two x 3″ deep cakes for each tier, depending on how tall you want the tiers to be.<\/p>\n

(We would highly recommend using baking strips<\/a> on your cake pans when going into the oven also. This prevents your cake from “doming” in the middle which has to be cut off before filling and frosting your cakes leading to a lot of wastage and your cake tiers being flatter as a result. They are well worth the investment but if you are in a pinch you can use old towels soaked in water and wrapped around your cake pans before putting them in the oven.)<\/p>\n

(Note: Canola oil can be substituted with vegetable oil in this recipes. Also, 1 stick of butter equals half a cup.)<\/p>\n

Carrot Cake Wedding Cake Recipe\/Recipes for Different Pan Sizes (2 x 2″ deep pans)<\/h4>\n\n\n\n\n\t\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t
Cups<\/th>6\"<\/th>7\"<\/th>8\"<\/th>9\"<\/th>10\"<\/th>11\"<\/th>12\"<\/th>13\"<\/th>14\"<\/th>\n<\/tr>\n<\/thead>\n
All Purpose Flour<\/td>1 1\/4<\/td>1 3\/4<\/td>2 1\/4<\/td>3<\/td>3 1\/2<\/td>4 1\/4<\/td>5 1\/4<\/td>6<\/td>7<\/td>\n<\/tr>\n
Shredded Carrots<\/td>1 1\/4<\/td>1 3\/8<\/td>2<\/td>3 1\/4<\/td>4<\/td>4 3\/4<\/td>5 7\/8<\/td>6 3\/4<\/td>8<\/td>\n<\/tr>\n
Eggs<\/td>3\/8<\/td>1\/5<\/td>5\/8<\/td>3\/4<\/td>1<\/td>1 1\/4<\/td>1 1\/2<\/td>1 3\/4<\/td>2<\/td>\n<\/tr>\n
Raisins<\/td>1\/2<\/td>5\/8<\/td>7\/8<\/td>1<\/td>1 3\/8<\/td>1 5\/8<\/td>2<\/td>1 1\/4<\/td>2 5\/8<\/td>\n<\/tr>\n
Canola Oil<\/td>1\/2<\/td>3\/4<\/td>1<\/td>1 3\/8<\/td>1 5\/8<\/td>2<\/td>2 1\/2<\/td>2 7\/8<\/td>3 1\/4<\/td>\n<\/tr>\n
Sugar<\/td>1<\/td>1 1\/4<\/td>1 5\/8<\/td>2 1\/8<\/td>2 5\/8<\/td>3 1\/4<\/td>4<\/td>4 1\/2<\/td>5 1\/4<\/td>\n<\/tr>\n
Vanilla (tsp)<\/td>1<\/td>1<\/td>1 1\/2<\/td>2<\/td>2 1\/2<\/td>3 1\/4<\/td>4<\/td>4 1\/2<\/td>5 1\/2<\/td>\n<\/tr>\n
Baking powder (tsp)<\/td>3\/4<\/td>1 1\/2<\/td>1 1\/2<\/td>2<\/td>2 1\/2<\/td>3 1\/2<\/td>4<\/td>4 1\/2<\/td>5 1\/2<\/td>\n<\/tr>\n
Baking soda (tsp)<\/td>1\/2<\/td>1\/2<\/td>1<\/td>1<\/td>1 1\/2<\/td>1 1\/2<\/td>2<\/td>2 1\/2<\/td>2 1\/2<\/td>\n<\/tr>\n
Salt (tsp)<\/td>1\/2<\/td>1\/2<\/td>1<\/td>1<\/td>1 1\/2<\/td>1 1\/2<\/td>2<\/td>2 1\/2<\/td>2 1\/2<\/td>\n<\/tr>\n
Cinnamon (tsp)<\/td>1<\/td>1<\/td>1 1\/2<\/td>2<\/td>2 1\/2<\/td>3 1\/2<\/td>4<\/td>4 1\/2<\/td>5 1\/2<\/td>\n<\/tr>\n
Temp.<\/td>325F<\/td>325F<\/td>325F<\/td>325F<\/td>325F<\/td>325F<\/td>325F<\/td>325F<\/td>325F<\/td>\n<\/tr>\n
Baking time<\/td>35-45<\/td>35-45<\/td>45-55<\/td>45-55<\/td>55-65<\/td>55-65<\/td>60-65<\/td>65-75<\/td>65-75<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n

Carrot Cake Wedding Cake Recipe\/Recipes for Different Pan Sizes (2 x 3″ deep pans)<\/h4>\n\n\n\n\n\t\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t
Cups<\/th>6\"<\/th>7\"<\/th>8\"<\/th>9\"<\/th>10\"<\/th>11\"<\/th>12\"<\/th>13\"<\/th>14\"<\/th>\n<\/tr>\n<\/thead>\n
All Purpose Flour<\/td>2<\/td>2 1\/2<\/td>3 1\/2<\/td>4 1\/4<\/td>5 1\/2<\/td>6 1\/2<\/td>7 3\/4<\/td>9<\/td>10 1\/2<\/td>\n<\/tr>\n
Shredded Carrot<\/td>2 1\/4<\/td>3<\/td>4<\/td>4 7\/8<\/td>6<\/td>7 1\/4<\/td>8 3\/4<\/td>10 1\/4<\/td>12<\/td>\n<\/tr>\n
Eggs<\/td>1\/2<\/td>3\/4<\/td>1<\/td>1 1\/4<\/td>1 1\/2<\/td>1 7\/8<\/td>2 1\/4<\/td>2 1\/2<\/td>3<\/td>\n<\/tr>\n
Raisins<\/td>3\/4<\/td>1<\/td>1 1\/4<\/td>1 1\/2<\/td>2<\/td>2 1\/2<\/td>3<\/td>3 1\/2<\/td>4<\/td>\n<\/tr>\n
Canola Oil<\/td>1<\/td>1 1\/4<\/td>1 5\/8<\/td>2<\/td>2 1\/2<\/td>3<\/td>3 5\/8<\/td>4 3\/4<\/td>5<\/td>\n<\/tr>\n
Sugar<\/td>1 1\/2<\/td>2<\/td>2 1\/2<\/td>3 1\/2<\/td>4<\/td>4 7\/8<\/td>5 3\/4<\/td>6 3\/4<\/td>8<\/td>\n<\/tr>\n
Vanilla (tsp)<\/td>1 1\/2<\/td>2<\/td>2 1\/2<\/td>3 1\/2<\/td>4<\/td>5<\/td>6<\/td>7<\/td>8<\/td>\n<\/tr>\n
Baking Powder (tsp)<\/td>1<\/td>1 1\/2<\/td>2<\/td>2 1\/2<\/td>3<\/td>3 1\/2<\/td>4 1\/2<\/td>5 1\/2<\/td>6 1\/2<\/td>\n<\/tr>\n
Baking Soda (tsp)<\/td>1<\/td>1<\/td>1 1\/2<\/td>1 1\/2<\/td>2<\/td>2 1\/2<\/td>3<\/td>3 1\/2<\/td>4<\/td>\n<\/tr>\n
Salt (tsp)<\/td>1<\/td>1<\/td>1 1\/2<\/td>1 1\/2<\/td>2<\/td>2 1\/2<\/td>3<\/td>3 1\/2<\/td>4<\/td>\n<\/tr>\n
Cinnamon (tsp)<\/td>1 1\/2<\/td>2<\/td>2 1\/2<\/td>3 1\/2<\/td>4<\/td>5<\/td>6<\/td>7<\/td>8<\/td>\n<\/tr>\n
Temp.<\/td>325F<\/td>325F<\/td>325F<\/td>325F<\/td>325F<\/td>325F<\/td>325F<\/td>325F<\/td>325F<\/td>\n<\/tr>\n
Baking time<\/td>35-45<\/td>35-45<\/td>45-55<\/td>45-55<\/td>55-65<\/td>55-65<\/td>60-65<\/td>65-75<\/td>65-75<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n

Carrot Cake: Method<\/h4>\n