I'm planning on making a sewing machine cake for my mother for her birthday and she wants a carrot cake. It will not be a stand up cake but I still want to shape it. I know that most carrot cake recipes are too moist to cut out and decorate so I was wondering if anyone knew a good recipe for a carrot cake that I could use as a decorated cake. I would also like to make cream cheese icing to put under the fondant but I'm not sure what recipe would make one firm enough to hold up under it.
Does anyone have any ideas. Please help!
Here's my recipe I use, and I've covered it with fondant - doingit tonight again as a "Suitcase"-cake:
4 eggs
2 cups sugar
1 cup oil
625ml selfraising flour
750ml roughly grated carrots
1 tsp cinnamon
1tsp bicarbonate of soda
half teaspoon salt
Half a cup of pecan nuts (optional)
Mix oil eggs and sugar well.
Sift in dry ingredients and mix well.
Mix in carrots.
Bake at 180C for 40 minutes
I make this cake double when I make a sheet cake.
Here's the recipe I use:
1c sugar
1 1/2c vegetable oil
4 eggs
2c flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3c shredded carrot
Preheat oven to 350. Grease and flour three 9x1 pans. Blend together sugar and oil. Add eggs one at a time until well blended. Mix together dry ingredients and add gradually to sugar mixture. Fold in carrots. Pour into prepared pans and bake for 30-40 minutes. Cool in pans 10 minutes and finish cooling on racks.
This cake is very moist and dense. It holds up well for decorating. 
It also bakes up pretty evenly without bake strips (which I love!) I actually just got done making a double batch of it last night for a cake order for this Saturday.
Happy decorating!
i don't have the recipe handy, but I have used the Carrot Cake from the Cake Mix Doctor Cookbook. It starts with a yellow cake mix and you add a box of vanilla pudding. I use this recipe for tiered cakes because it isn't as moist as my scratch carrot cake (lots of people like it even better) so I don't worry as much about it holding up okay.
Hi and Welcome to CC, gijasue.
Decoding CC acronyms:
http://www.cakecentral.com/cake-decorating-ftopict-2926-.html
Just made jkalmans Carrot Cake Straight Up and I much prefer it to my old oil based scratch carrot cake recipe:
http://www.cakecentral.com/cake_recipe-6073-Carrot-Cake-Straight-Up.html
Also, because this is a butter based cake, chilling will make it quite firm for sculpting/carving.
(Just remember to serve at room temperature.)
Here's a pretty extensive thread on cream cheese frosting:
(Does it require refrigeration, how to use for decorating, also includes recipes.)
http://www.cakecentral.com/cake-decorating-ftopicp-6139624-.html
http://www.cakecentral.com/cake-decorating-ftopict-583974-.html
The above threads also contain additional carrot & spice cake recipes doctored and scratch.
Everything you ever wanted to know about making your 1st tiered/stacked/layer cake:
http://www.cakecentral.com/cake-decorating-ftopict-605188-.htm
HTH
Thanks so much for the information. I've got until Thanksgiving to have the cake done so I'm going to use my family and my husband's coworkers as guinea pigs over the next week to see what recipe they like the most. I'll let you know how it turns out.
Thanks again!
So, if I am going to put cream cheese frosting and fondant on the cake, how do I deal with the cream cheese frosting refrigeration deal?
I will probably need to put the fondant on the cake the day before because of the amount of detail work I will have to do on the fondant but I know that fondant shouldn't be refrigerated and the cream cheese frosting probably should (or can I get away with not for a whole day?). I know that it was posted that the frosting would be OK for a few hours, but I have a cake to decorate, a two hour drive and then a Thanksgiving meal to eat all before the cake will be cut into.
I would like to use the crusting cream cheese frosting recipe but I need to make sure it won't go bad if left out overnight. Any info you can give, would be greatly appreciated.
I must say I like both "chunky" (as long as coconut is no where in sight) and "non Chunky." And I respect either the butter base or oil based recipes. I stumbled on this one the other day. Look at that new filling recipe. Sure to make a great combination if you want to try a different filling other than just the Cream Cheese frosting.
http://www.recipezaar.com/24-Karat-Cake-204393
Few things to notice about this cake recipe:
- you wont have to tort your cakes (recipe calls for 3 x 10in pans)
- the crushed pineapple will ensure that the cake is moist
- suggestion: only use canola oil where the oil is called for
- suggestion: I personally like the Saigon Cinnamon put out by McCormick (found at Publix) when not wanting to bother with grating sticks (generic or anything else found at the Grocery Store is blah)
- and last..well..I just love recipes from restuarants that are no longer in business that use to do so well...I treasure them
You can find a delicious Cream Cheese Frosting in a Toba Garret book. Borrow it from the library.
Yes. it can be frosted with a light layer of Cream Cheese Frosting covered with Fondant, and refrigerated. Why not?
PatrysV is right. Some pineapple juice into the Buttercream or Cream Cheese Frosting will give it a kick.
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