idea for carrot cake

I would make two layers of carrot cake and them put the filling in the middle of the two. I not sure what would be a good filling. I have never heard of maple frosting, but I guess anything is possible. Maybe there is a maple flavoring that you could mix with buttercream icing.

Wow, maple frosting and carrot cake? I not a maple connoisseur but would think that would be a little odd tasting. I'd like to hear more experts on this topic.

I have to make a carrot cake for a school cake-walk. How would one package an 8" layer cake like that? Do they make boxes for that??

kos

I have had the carrot cake with the maple frosting....YUMMMMYYYY!! I didn't think it would be that good, either, but it was delicious. Nice change from the traditional cream cheese frosting. As for the filling...I'm stumped! lol The one I had was filled with the maple frosting. Maybe just a simple vanilla custard type filling? You don't want something that would compete too much with the maple frosting and the flavors in the cake itself, like cream cheese...that would be too much, I think. You could try a French Custard...it's like a pastry cream but with whipping cream folded in, so it's lighter and you can control just how much vanilla you have in there, in order to keep the flavor light. If you need a recipe for French Custard, I posted it in the Recipe Requests forum under a Banana Cake recipe topic. HTH

I found it...here it is in case you want to use it....


Whimsical Bakehouse French Custard

This is pretty much pastry cream and whipped cream folded together.


In a saucepan, bring to a boil:

1 cup milk
1/4 vanilla bean (OR 3/4 teaspoon pure vanilla extract added AFTER pastry cream is removed from heat)

In a bowl of an electric mixer, on medium speed, beat until light and fluffy:

3 large egg yolks
1/3 cup sugar
pinch of salt

Add and mix to combine:

2 tablespoons cornstarch

Remove the vanilla bean from the milk, then slowly beat the hot milk into the yolk mixture. Return the mixture to the saucepan. Return to a boil over medium-low heat, stirring constantly. Boil for 1 minute on low heat, stirring constantly. ***If using vanilla extract: remove the saucepan from the heat at this point, and stir in the vanilla.

Pour the pastry cream into a stainless steel bowl and place over a bowl of ice water. Stir frequently until chilled. The cream will thicken as it cools. Alternately, cover the cream with plastic and refrigerate until cold. (that's what I do...just lay the plastic wrap over the surface so it doesn't form a 'skin' and put it in the fridge)

In the bowl of an electric mixer, whip until stiff:

1 1 /2 cups heavy cream
2 tablespoons confectioner's sugar

Gently fold the chilled pastry cream into the whipped cream.

Yield: 4 1/2 cups


I know the custard recipe sounds like a lot of work...but it's really not and it isn't that hard either, just sounds like it is. If you have all of your ingredients pre-measured & ready to go, it comes together rather quickly, actually. And I usually whip the cream beforehand, so it's ready to go when the pastry cream is chilled. If you're in a time crunch, I suppose you could use cool whip. This recipe is so worth it!!

Well this might sound weird but the cream cheese frosting as the filling actually tastes good in that combination with the Maple icing.
Hugs Squirrelly

How about toasting some pecans and mixing with the maple frosting for a filling.

SC- you've had them together like that? It just seemed to me that both those rich flavors would send my tummy into overdrive!! lol I'll have to try it out. I guess there's probably no such thing as 'too rich', huh? lol

dodibug - what a GREAT idea! yuuummmmm.....*craving something with maple icing and pecans now*!!

I'm so glad I'm not the only one easily swayed by the power of suggestion!! My girlfriend mentioned shrimp last night and I have been craving it ever since!!

Haha, yes there are some things that are too rich! I can't believe I am saying that though. I prefer the idea of the pecans in the maple icing as filling.
Hugs Squirrelly

A 2 layer cake is two cakes put together with a filling or icing between.

I have made the carrot cake from the cake mix doctor and really like it (it turns out very moist-benefit of using a mix) or if you are a scratch baker you might persuade the Squirrelly one to share her carrot cake recipe which I understand is very good!!

When you toast the pecans be careful not to keep them in very long. I put mine in the oven at 325 for about 4-5 minutes. Just watch them. I put them in whole and then chop.

For the carrot cake, because it is pretty difficult to tort, I always do two cakes and fill in between. I have pineapple in mine, so I would consider a pinapple filling. Something light though because if you are making it from scratch it can be a pretty hefty cake. Mine, frosted, weigh in at 3 pounds!

I've had maple icing on a buttermilk cake before, but not carrot. I'll ahve to try that.