Carrot Cake

This classic carrot cake is perfect for every occasion and is sure to become your family favourite.

There Was a Wedding

A friend approached me early in 2026, her daughter was getting married in August and I was asked to do the cake. It is always an honour to be asked to make a cake for such an important day, I gratefully accepted. It had been a few years since I had done any cake decorating and I was excited to jump in!

A Twist on Tradition

It is always exciting to hear and see the vision that couples have for their special day. The wedding cake was to be heart shaped, and the examples given had a slight vintage feel. The colour choice for the day was a stunning dusty blue. It was the hint of colour we would add to the cake and the finished colour of the cupcakes. Jodi requested a carrot cake with a cream cheese icing.

I happen to have a spectacular carrot cake recipe, one that has been requested often over the years. The challenge would be to create a cream cheese-based icing with the holding power for decorations. Traditional cream cheese icing that carrot cake is known for will not work for any sort of detailed decorations.

A Touch of Whimsy

I fell down a bit of a rabbit hole when researching my icing options. The bride gave me a lot of design control which is always an honour but definitely adds a layer of pressure. I wanted to add some sort of flowers but had to stay with a cream cheese-based icing. Icing flowers were not ideal.

The discovery of wafter paper and the beautiful decoration possibilities they offer was perfect. It gave this semi vintage cake a spectacular hint or colour and a touch of whimsy that perfectly fit the feel of this incredible wedding.

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Recipe type: Dessert

Ingredients

2 cups of sugar
4 eggs, well beaten
1 cup of oil
2 cups of grated carrots
1 can of crushed pineapple, drained
1½ cups of finely chopped pecans
2 cups of flour
1 tsp of salt
1½ tsp baking soda
2 tsp of baking powder
2 tsp of cinnamon
Icing:
8 oz of cream cheese
1 tsp of vanilla
½ cup of butter
1 cup of icing sugar. (powdered sugar)

Instructions

In a mixing bowl, combine sugar and eggs; beat very well.
Add oil, grated carrots, pecans and pineapple, mix well.
Sift together four, salt, baking powder, baking soda and cinnamon.
Once sifted mix into carrot mixture, mixing well.
Bake at 350*F for 45-50 minutes.
Let cool.
In a small mixing bowl combine cream cheese, vanilla , butter and icing sugar, beating well.
Once cake is cool, ice with the cream cheese icing.

The cupcakes were decorated with dusty blue icing with the same white pearls that where on the cake. They were the perfect accent to the wedding cake.

Everything turned out amazing! The delicate flowers added a touch of whimsy and complimented the floral arrangements. The colour of the cupcakes matched the florals and bridesmaid dresses perfectly!

I am planning a tutorial for the beautiful wafer paper flowers. They are incredibly time consuming and worth every minute. The decorating possibilities are endless; I look forward to many more designs using them.