Smooth Carrot Cake with Cream Cheese Filling

This recipe is extracted from Designer Cake Decorating (£40.00, B. Dutton Publishing) with very kind permission from B. Dutton Publishing and Squires Kitchen.

Silver Lace Cake Smooth carrot cake with a cream cheese filling.

Smooth Carrot Cake with Cream Cheese Filling

This smooth carrot cake is moist and delicious. Using organic eggs will give the cake a beautiful orange colour. This recipe gives quantities for a 20.5cm (8”) cake; you can find quantities for all cake sizes from 10cm (4”) to 30.5cm (12”) for this recipe and many more in Designer Cake Decorating.

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Smooth Carrot Cake with Cream Cheese Filling

Silver Lace Cake Smooth carrot cake with a cream cheese filling.

Extracted from Designer Cake Decorating (£40.00, B. Dutton Publishing).

Smooth Carrot Cake with Cream Cheese Filling

This smooth carrot cake is moist and delicious. Using organic eggs will give the cake a beautiful orange colour. This recipe gives quantities for a 20.5cm (8”) cake; you can find quantities for all cake sizes from 10cm (4”) to 30.5cm (12”) for this recipe and many more in Designer Cake Decorating.

  • Author: Lynn
Scale

Ingredients

Carrot Cake

460g (1lb ¼oz) plain flour

360g (12½oz) caster sugar

1¾tbsp baking powder

2tsp ground cinnamon

¼tsp salt

700g (1lb 8¾oz) carrots (weight measured before peeling and grating)

150ml (5¼fl oz) milk

¾tbsp apple cider vinegar

medium eggs

290ml (10¼fl oz) vegetable oil

Buttercream

350g (12¼oz) salted butter, at room temperature

220g (7¾oz) icing sugar

¾tsp vanilla extract

2tbsp milk

Cream Cheese Filling

450g (1lb) full-fat cream cheese

90g (3oz) icing sugar

Instructions

  1. Preheat the oven to 175C/155C fan/350F/gas mark 4. Grease and line two 20.5cm (8”) round cake tins with baking paper.
  2. Mix together all of the dry ingredients. Peel the carrots and grate them into a large bowl. Add the milk, apple cider vinegar, eggs and vegetable oil and mix them together. Sift the dry ingredients into the bowl and mix until fully combined.
  3. Pour the mixture evenly into the two prepared tins and smooth over the top to level out the batter.
  4. Place in the preheated oven and bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  5. Allow the cakes to cool in the tins for 15 minutes, then remove from the tins and wrap in cling film until ready to use. Store the wrapped cakes in the refrigerator for up to one week.
  6. Mix together the butter, icing sugar, vanilla extract and milk for the buttercream in an electric stand mixer until light and fluffy. In another bowl, mix the cream cheese and the icing sugar for the filling. Add one fifth of the buttercream to the cream cheese mixture, mixing well until fully combined.
  7. Make sure the cakes have completely cooled in the refrigerator before cutting the layers; moist cakes like this one are easier to handle when fully chilled. Cut each cake in half horizontally to make two layers.
  8. Place the first layer of cake on a 20.5cm (8”) round cake board, holding it in place with a smear of buttercream underneath. Spread one third of the cream cheese filling on top and continue to stack and fill the carrot cakes, ending with the fourth layer of cake.
  9. Crumb-coating helps seal the cake crumbs into the cake so they don’t get stuck in the cake covering. To crumb-coat the cake, spread a thin layer of buttercream over the top and sides with a palette knife, using a cake scraper to neaten the surface where necessary. Use the cake board as a guide when applying the buttercream so the cake does not become larger than the board. If you would like to add two coats of buttercream for a neater finish, refrigerate the cake between coats.
  10. Refrigerate the cake for 30 minutes or freeze it for 10 minutes before covering it with sugarpaste or another covering of your choice.

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