Hairy Bakers’ wedding cake recipe

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A 10kg cake




30 min


3 hr
(may need upto 4hrs)

The wonderful Hairy Bakers show you how to make an unforgettable carrot and fruit wedding cake for an unforgettable day!


  • 100g dried pineapple (rehydrated in 150ml water)
  • 1.5kg raisins
  • 3.2kg sultanas
  • 1.4kg plain flour
  • 10g cardamom
  • 10g mixed spice
  • 20g bicarb
  • 10g salt
  • 100g dates
  • 250g grated carrot
  • Zest of 3 lemons
  • Zest of 2 oranges
  • 750ml sunflower oil
  • 600ml barley malt syrup
  • 900g brown rice syrup - or normal syrup
  • 20 eggs (1 ltr)


  • Preheat the oven to 140ºC/275ºF/gas 1. Brush three cake tins with sunflower oil.

  • Sift the flour into a very large bowl, add the sultanas, raisins, chopped dates, bicarbonate of soda, salt and mixed spice and stir well to combine.

  • Add the barley malt syrup and brown rice syrup and stir well to combine.

  • Stir the beaten eggs into the mixture, then add the sunflower oil and stir well to combine.

  • Add the grated carrot, orange zest and lemon zest and stir well to combine.

  • Add the chopped pineapple and cardomon seeds and mix well.

  • Spoon the mixture into the three baking tins, until the mixture reaches no more than three-quarters of the way up the tins.

  • Wrap each tin in greaseproof paper and secure each with string. Cut one 20cm/8in, one 25cm/10in and one 30cm/12in disc of greaseproof paper and cover each tin with the corresponding-sized disc.

  • Transfer the cakes to the oven and bake for 3-4 hours, checking occasionally, or until a skewer comes out clean when inserted into the centre of each cake.

  • Set the cakes aside to rest for two days.

  • Assemble the cake tiers and decorate with marzipan, royal icing and the decoration of your choice.

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