I need a recipe for a carrot cake and cream cheese icing for a wedding cake. I have only ever done buttercream and fondant so I have no idea how to do a chream chese icing and how it holds up outside of the fridge.

Any suggestions? Thanks so much. Could you email e at [email protected]

My recipe for carrot cake "Grandma Alta's Carrot Cake" is really yummy, my customers love it and it's posted here on CC. I also love the crusting cream cheese icing that is posted on here too--Works great, and tastes great. I'll look up the links and post them here in a second. HTL

http://www.cakecentral.com/cake_recipe-7307-0-Grandma-Altas-Carrot-Cake.html

http://www.cakecentral.com/cake_recipe-2047-0-Crusting-Cream-Cheese-Icing.html

I swear this carrot cake recipe is awesome! I am already drooling just thinking about it.

http://www.make-fabulous-cakes.com/carrot-cake-recipe.html

For a stiffer cream cheese this recipe can hold up to 4 cups of icing sugar but I make mine with just 2 cups because I like it less sweet.

http://www.make-fabulous-cakes.com/cream-cheese-frosting-recipe.html

This is the recipe I like to use because it's very moist, I usually add a tsp of cinnamon. I should mention the frosting is not good for decorating, but it is yummy.

http://food.yahoo.com/recipes/eatingwell/693/carrot-cake

Can these cream cheese recipes hold up on a wedding cake that will not be refrigerated? It will be dropped off at the reception early afternoon and I don't think they are cutting it until after the dinner.

thanks so much!

dodiegirl

If your nervous about the cream chesse holding up as I was for a wedding cake I did in August last year (The wedding was outdoors at sunset in very hot and humid South Carolina conditions). I used the cream cheese between the layers but used buttercream and fondant to decorate. It turned out wonderful and the bride was very pleased.

Here's the recipe that I use for carrot cake. It has a lot of extra stuff in it, but it's so good. This was from my cake class in culinary school so everything is in weight measurements. This only makes enough for a 9" round pan.

4.5 oz bread flour
3 oz cake flour
10.5 oz granulated sugar
3/4 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
3/4 cup vegetable oil
2 whole eggs
1 tsp vanilla
3/4 cup toasted, chopped walnuts
1 1/2 cups shredded coconut
1 1/2 cups shredded carrots
3/4 cup crushed pineapple, drained

mix everything together and bake @ 350 degrees for 50-60 minutes

This cream cheese icing never fails me and crusts well.

http://www.cakecentral.com/cake_recipe-6817-3-Wedding---Crusting-Cream-Cheese-Frosting.html

Good Luck. Your cake sounds delicious.

Dee