I have a carrot cake recipe that makes 2 x 6 inch rounds. I want to use it to make a wedding cake. The biggest tier is 16 inch round, then 12 inch then 9 inch, then 6 inch.

The recipe calls for 1 tsp baking soda, and 1 tsp baking powder. I'm afraid if I just muliply it by 10 or 15 the leavening agents won't be right since the surface area of the 16 inch pan is so much bigger than the 6. Does anyone either have a carrot cake recipe they've used for big cakes, or a formula to figure out how much baking soda and powder to use? HElp!!!

all i have is a recipe for 2-8 or 9in or 1/4 sheet, if you would like it just pm me & i'll look for it

good luck