Best Carrot Cake Recipe That Will Be Carved?

Baking By dtmc Updated 17 Jan 2014 , 9:30pm by SystemMod1

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dtmc Posted 14 May 2007 , 6:16am
post #1 of 15

Hi all,

I have a request for a carrot cake filled w/ cream cheese icing carved into a musical note. Does anyone have a great tasting recipe but that can withhold the carving? Any tips, advice is greatly appreciated.

Thanks,
dtmc

14 replies
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dtmc Posted 14 May 2007 , 2:52pm
post #2 of 15

BUMP.........

How about any great carrot cake recipe??????

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dtmc Posted 16 May 2007 , 1:41am
post #3 of 15

BUMP PLEASE>>>>HELP!

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RitzyFritz Posted 21 Jul 2007 , 5:43pm
post #4 of 15

I know this is very late, but I see when I did a search on this site (I'm doing a carrot cake today also) that there are quite a few mentioned in the forums as well as listed in the recipe section. Did you ever find a recipe?

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FromScratch Posted 21 Jul 2007 , 5:58pm
post #5 of 15

So sorry I missed this.. here is the recipe I use. It is very good and VERY dense. It would carve well for sure!

Carrot Cake

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

 

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yellowdog Posted 21 Jul 2007 , 6:01pm
post #6 of 15

I'm not at my home right now or I would give you the recipe, but the very best carrot cake that I've made is Colette Peters' recipe. I get rave reviews and is the most requested cake that I make. It freezes well and carves great.

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RitzyFritz Posted 21 Jul 2007 , 6:14pm
post #7 of 15

Quote:

Originally Posted by jkalman

So sorry I missed this.. here is the recipe I use. It is very good and VERY dense. It would carve well for sure!

Carrot Cake

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

Preheat the oven to 350 degrees F.
 

 

 


Oh, thank you! I'm gonna try this today! I appreciate this!

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FromScratch Posted 21 Jul 2007 , 6:25pm
post #8 of 15

No problem!! I get RAVES for this cake. It is very rich and very moist. I usually make it in smaller pans, so you just have to watch it. Just make sure it doesn't get over done. It is very buttery and oh so good paired with cream cheese frosting.. mmmmmmmmmm!!!

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RitzyFritz Posted 21 Jul 2007 , 6:26pm
post #9 of 15

Do you use the crusting cream cheese frosting from this site? If not, what is the recipe you use?

Thanks again!!

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FromScratch Posted 21 Jul 2007 , 6:36pm
post #10 of 15

I have not used the crusting CC recipe.. I like the Whipped Cream Frosting from here for a cream cheese frosting, but it is soft and doesn't crust. usually I use the CC frosting as filling and ice it with SMBC.. I have heard you can add CC to the SMBC but I haven't tried it yet.. I don't like crusting frostings normally.. unless I am doing a carved cake that needs a lot of detailing. HTH's and let me know how the cake turns out! icon_biggrin.gif

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RitzyFritz Posted 21 Jul 2007 , 6:39pm
post #11 of 15

Okay, great. Thanks for those tips. I will definitely give you a followup when I'm done. Don't expect much, though, as I'm still learning all this. LOL!!

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FromScratch Posted 21 Jul 2007 , 7:46pm
post #12 of 15

Oh come on girl!! Give yourself a little credit. I looked at your pictures and you do a nice job! I just hope you like the cake as much as my family does. thumbs_up.gif

For some reason I always feel nervous recommending a recipe.. LOL. Silly I know.

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RitzyFritz Posted 21 Jul 2007 , 7:50pm
post #13 of 15

Oh, I think it sounds good! Can't wait for it to be done so I can sample!

Thanks for your kind words. (blush, blush)

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AnnetteT Posted 17 Jan 2014 , 9:11pm
post #14 of 15

Yellowdog

Would it be possible to have a copy of Collette's Carrot Cake that you mentioned in Cake Central a while ago?

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SystemMod1 Posted 17 Jan 2014 , 9:30pm
post #15 of 15

Sorry but I'm locking this thread - this is from 5 years ago and chances are you will NOT get a response as I've never seen those member names before.  Just didn't want you tp get your hopes up that they will answer you because they probably won't.

 

My best advice is for you to buy Colette's book containing the recipe.

 

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