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
I swear this carrot cake recipe is awesome! I am already drooling just thinking about it.
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.
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.
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!
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.
Good Luck. Your cake sounds delicious.