Hey there everyone, I just got an order for a carrot cake with cream cheese frosting (which is easy) however, they want it decorated with the "older than dirt theme". I know what decoration I want to use, the worms and the brown sugar idea, but how would that look on top of the cream cheese? Any ideas anyone has to incorporate the "older than dirt theme" with the cream cheese would be greatly appreciated!! And, does anyone have any ideas for some great filling for such a cake??? Thank you ALL sooo much!!!

sorry, i forgot to mention that I'm looking for a great cream cheese recipe as well!! Not feeling too well today. :0(

I love the website www.allrecipes.com because it always has a variety of recipes to choose from. Here is a link to the site and it contains 24 recipes for cream cheese frostings. You can look through there and pick the one that you like the best or the one that received the greatest ratings. Check it out. It's my favorite recipe website!

http://search.allrecipes.com/recipe/quick.aspx?q1=cream+cheese+frosting&lnkid=65

bodaisy, I just love the baby food carrot cake in the recipe section here. I think Flav. submitted it. I have made it several times now with the crusting cream cheese icing also from this site.

Here's the Carrot Cake Recipe I use time and time again, I love it and I usually use Almond Flavoured Buttercream with it.

Square Tin - 18cm / 7" 23cm / 9"
Round Tin 15cm / 6" 20cm / 8" 25cm / 10"

Odlums Self Raising Flour 225g / 8oz 350g / 12oz 450g / 1lb
Brown Sugar 150g / 5oz 200g / 7oz 275g / 10oz
Sultanas 125g / 4oz 175g / 6oz 225g / 8oz
Grated Carrot 150g / 5oz 200g / 7oz 275g / 10oz
Grated Rind of Orange 1 2 2
Eggs 3 5 6
Sunflower Oil 175ml / 6fl oz 200ml / 7fl oz 350ml / 12fl oz
Cinnamon 1/2 teaspoon 1 teaspoon 1 teaspoon
Nutmeg 1/4 teaspoon 1/2 teaspoon 1/2 teaspoon
Bread Soda Pinch 1/2 teaspoon 1/2 teaspoon
Baking Time (approx) 1 hour 1 1/4 - 1 1/2 hrs 1 1/2 - 1 3/4 hrs

Preparation:


Line deep cake tin with double layer of baking parchment or greaseproof paper.

Pre-heat oven to 150°C/300°F/Gas 2.
Method:
1. Put sugar, sultanas, carrots and orange rind into a bowl.
2. Beat eggs and oil together and stir into the carrot mixture.
3. Sieve flour, cinnamon, nutmeg and bread soda together and add to the other ingredients.
4. Gently stir all ingredients well together.
5. Transfer to prepared tin and smooth top.
6. Bake for specified time. Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown.
7. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is baked.
8. Leave in tin for 15 minutes, then transfer to wire tray to get cold.
9. When completely cold, wrap in greaseproof paper and store in a cool, dry place.

I just use a boxed carrot cake and add walnuts and raisins...it is really good that way. I really like the cream cheese recipe I got off of here but I don't know whose it is so I don't know who to give credit to...

Crusting Cream Cheese Icing:

1 cup butter
1 pound cream cheese
3 1/2 pound powdered sugar
1/2 cup crisco
1 TBSP vanilla extract
1/2 tsp salt

Cream together butter, crisco, cream cheese and vanilla. Gradually add sugar and salt. Beat until smooth.

I used that Crusting Cream Cheese Icing recipe last weekend and it was wonderful--tasted great, looked great, and piped well.

I found this Carrot Cake recipe at Recipezaar (http://www.recipezaar.com/15529) that seemed more "traditional" to me than the babyfood one. I added 1 cup of coconut as well and adjusted it for elevation (I live in Denver) and it turned out great. Very moist, but held together well enough for layering. I will say that it fell apart a bit as it was sliced, but, on the other hand, there were very few plates with cake left on them at the end.

For a carrot cake filling, I like to take some crusting cream cheese icing and add VERY well drained crushed pineapple.