I'm making a scratch carrot cake for a wedding and it's a 3-tiered stacked cake. I"ve made the cake twice before and although it tastes great, it's very fragile. It's quite hard to frost and on one occasion, one of the layers simply fell apart when I was moving it. Is there anything I can add to it to make it more durable? For box cakes, I use the durable wedding cake recipe, but since this was from scratch, I'm hesitant to just start throwing things in. The wedding is this coming weekend, so any quick advice anyone has is appreciated. Here's the recipe so you can see what's already in it. Thanks so much!

Samantha

3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans
Pecan Cream Cheese Icing:
8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans


Preheat the oven to 350 degrees F.
Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

I wonder if you could replace some of the all purpose flour with whole wheat flour.
I would have thought with all the carrots in there it would be heavy.

Ashiana

bump...please help me!

would adding some sour cream or something help?

Another bump. I'm baking tonight, so please help!