I have a request for a 4 tier wedding cake that is completely made out of carrot cake. In my experience, carrot cake is a little bit softer than most. I am in need of a delicious recipe that will be good for stacking, and holding the weight of fondant. Thank for your help! (0:
any cake recipe is good for stacking tiers. The cake isn't what holds the upper tiers your support system (dowels & boards, or SPS, etc...) is holds the upper tiers of cake. There shouldn't be any pressure on the cake from the tiers above, if there is this is when you get cakes that collapse.
I think you are worried about the weight of the fondant, and the recipe I use for carrot cake, I would be afraid to use it. Its so moist, and with pineapple and carrots, it would be hard to cut without crumbling, so I'm not much help here. Probably a cake mix carrot cake would work. I have a wedding cake coming up this june, and she really likes my carrot cake, but I told her I would be too nervous using it for a wedding cake. Maybe some more experienced bakers can help you, I know I like things easy.
I just made this one without pineapple or nuts. I think it would work well for you.
http://cakecentral.com/recipes/7362/carrot-cake-or-banana-cake
I think you are worried about the weight of the fondant, and the recipe I use for carrot cake, I would be afraid to use it. Its so moist, and with pineapple and carrots, it would be hard to cut without crumbling, so I'm not much help here. Probably a cake mix carrot cake would work. I have a wedding cake coming up this june, and she really likes my carrot cake, but I told her I would be too nervous using it for a wedding cake. Maybe some more experienced bakers can help you, I know I like things easy.
Yes, I am worried about the weight of the fondant crushing the moist carrot cake. I really do love to bake with a mix to give the cake more structure. Do you all think that a carrot cake box mix with vanilla pudding would be carroty cakey enough? Or would the vanilla take away from the flavor?
I just made this one without pineapple or nuts. I think it would work well for you.
http://cakecentral.com/recipes/7362/carrot-cake-or-banana-cake
I used this same recipe without any of the extras just a couple of weeks ago, and it held up fine under the fondant.
I just made this one without pineapple or nuts. I think it would work well for you.
http://cakecentral.com/recipes/7362/carrot-cake-or-banana-cake
I used this same recipe without any of the extras just a couple of weeks ago, and it held up fine under the fondant.
I am going to have to try it! I have a few weeks to experiment! (0: Thanks so much!
) 
I just made this one without pineapple or nuts. I think it would work well for you.
http://cakecentral.com/recipes/7362/carrot-cake-or-banana-cake
I used this same recipe without any of the extras just a couple of weeks ago, and it held up fine under the fondant.
I can't wait to try this recipe, my carrot cakes are sooooo moist that they tend to smoosh under the fondant. 
This is a rich carrot cake with sweet cream cheese icing. In my book this is a classic which never fails to impress. The iceing is the best bit and just offsets the taste of the cake itself perfectly.
Ingredients
* 2 cups Self Raising Flour
* 1 oz Butter or Margarine
* ½ to 1 oz Almond Essence
* 6 oz Cream Cheese
* 8 oz Icing Sugar (sifted)
* 1 oz Butter or Margarine
* 1 cup Chopped Nuts (optional)
* 4 Eggs
* 2 teaspoons Cinnamon
* ¾ cup Corn Oil
* 1 ¾ cups Caster Sugar
* 2 cups (approx. 0.5 lb) Grated Carrot
* 1 cup (approx. 420 gm tin) Crushed Pineapple
* 2 teaspoons Bicarbonate of Soda
* ½ - 1 oz Almond Essence
Method
* The Cake
Mix all ingredients of cake together well and bake in moderate oven 180 degrees centigrade (gasmark 4 or 350 degrees F) in a large lined tin for approxomately 1 hour. Leave to cool in the tin.
The Icing
Beat cheese and butter together until well blended, gradually mixing in the essence and icing sugar. Cover top and sides with icing and chill until required for eating.
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