Carrot Cake and Cream Cheese Filling

June 10, 2012

The best carrot cake recipe that I have found is as follows:

Preheat oven to 350 degrees F.  Prepare three 9 inch cake pans by spraying the walls and bottom of the pans and lining them with rounds of parchment paper.

Because carrot cake is oil based, it is freezer friendly.  Bear this in mind when you are going to produce carrot cake for wedding cakes because this is a good cake for freezing filled with the cream cheese filling.  Always build the cakes in plastic wrap lined pans and wrap the cake very well for the freezer.

In the bowl of a heavy duty mixer with a wire whip emulsify:

4 eggs

1 1/2 cups of vegetable oil

2 cups of granulated sugar

Sift and set aside:

2 cups cake flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

1 teaspoon salt

Grate:

3 cups carrots

Chop:

1 cup walnuts

Measure:

1 cup raisins (optional)  determine if your bride and groom would like raisins.  They can be left out of this cake with no problem

Add the dry ingredients to the oil/egg mixture and mix until just combines.  Add the carrots, walnuts and raisins and mix until blended.

Pour into cake pans evenly.  Remember to weigh your batters no matter what a recipe says.  Then divide your batters by weight.  Once you have weighed one recipe it will be the same for all future recipes.

Bake this cake in the oven for 25 – 30 minutes until done and cool in the pans.  Depan and chill well before filling with Cream Cheese Icing.

A note for wedding cake makers:

You want to ice the carrot cakes for your tiered wedding cake with Italian meringue buttercream and not cream cheese icing.  Cream cheese icing is too soft and will be unpleasantly messy for cutting.

Cream Cheese Filling

8 ounces softened cream cheese

3 cups sifted confectioners’ sugar

4 ounces unsalted softened butter

1 teaspoon pure vanilla extract

2 teaspoons fresh lemon juice

In the bowl of a heavy duty 5 quart mixer with a paddle, blend the cream cheese, butter and confectioners sugar to a smooth consistency.  Add the vanilla and lemon juice and blend well.  Do not over mix.

This lovely filling will firm up in refrigeration.  Pipe a dam of buttercream to contain the cream cheese filling in your cakes.

Red Velvet cake is another wonderful cake that should be filled with cream cheese filling.

Lovely fondant covered cake in Tiffany Blue with large bows made by my student, Evie.

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