Before I went to Toronto, I made two cakes in Ottawa. This was for the main cake Judy could put together for the decorated cake--that wouldn't have cream cheese icing on it.
Then we went to Toronto a week before the wedding, so I could make four more cakes to feed all the guests. Plus two additional cakes for my two daughters. That's a lot of cake.
Here is the cake, together with the cradle for it put together by her husband Kerry. Beautiful.
The recipe is based on the Looney Spoon ladies carrot cake recipe. Here is the (modified) recipe:
2 1/2 cups all purpose flour
2 tsp cinnamon
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
Combine above ingredients into a medium bowl
1 1/2 cups packed brown sugar
1 cup drained crushed pineapple
3/4 cup buttermilk
1/3 cup vegetable oil
2 tsp vanilla
3 cups grated carrots
Combine above ingredients in large bowl
Add dry ingredients to wet ingredients and combine
Each recipe was put into a 9 inch diameter round pan, about 4 inches high. Because the batter was so thick it took about 90 minutes to bake at about 300-325, lower than the usual 350 because you don't want the edges to burn.
Cream Cheese icing
1 1/2 packages of full fat brick light cream cheese (yea I know I never use full fat cream cheese but this was a wedding after all)
1/2 cup butter (ditto comments above)
2 tsp vanilla
1 kg icing sugar (should be about 8 cups of icing sugar)
a teaspoon or two of milk, if icing is too thick
Beat icing with an electric mixer and add milk if necessary to make icing spreadable.
This icing recipe makes enough for two cakes to generously ice top and sides of cakes. My cake doesn't look as gorgeous as Judy's cake. But I hear it tasted pretty good. I was too stuffed from the yummy dinner to have a piece though.
And that's the story of the cake.