This looks increeeedible! I love this series! In terms of the buttercream, just wondering if Nicola would advise any changes in method given the UK/Ireland’s more temperamental cream cheese? Thanks 🧡
hiya! As long as you buy the good quality full fat philadelphia, you should be okay. I've always been able to get good results with that -- it isnt QUITE as thick, but given Bronwen's thick custard base, you should be absolutely good to go!
Gosh I love a good carrot cake and this looks wonderful, if a little impossible for me at the moment ! I will save it for when I’m back in my kitchen !
Can’t wait to make this for my birthday in May! Bronwen, do you foresee any issues with doubling or tripling the recipe to make a double-layer sheetcake? Thank you!!
For those who are interested. I made this and it is the best carrot cake I have ever eaten. I also used salted butter in the cream cheese buttercream and that too was a revelation. Top marks all round. The recipes here are always nailed on certainties.
This is easily one of the best cakes I've ever made, thank you for sharing!
Quick question: the curd calls for lime juice but the directions don't say when to add it. I added it after straining and thought it came out great. Is this right?
James, I'm so sorry about this! I've shot Nicola a message to amend it. I would add it with the citric acid and lime zest, but I'm so glad it worked out for you regardless!
Wow Bronwyn this is a revelation! I’ve been searching for the solution for a cream cheese buttercream for ages for my clients who insist on it for their wedding cakes, but never thought to go the pastry cream/German buttercream route! This is so delicious and extremely easy to make thank you, thank you, pastry chef life changer!
I'm so glad you like it!! And yes the eternal cream cheese frosting for a wedding cake debate... I always used to tell people I could fill with cream cheese frosting but I'd use buttermilk SMBC for structure.
I’m also curious to know if you have refrigerated it overnight and then used it again the next day and how it performed? I’m trying it today, for a cake I’m frosting tomorrow, so I guess I’ll find out then!
We do have malted milk powder!! Though I may be speaking from the privilege of metropolitan Toronto.
Also, these recipes are stunning and I can’t wait to try. You’ve solved multiple issues I’ve had in one cake (cream cheese frosting stability, carrot cake pan choice for torting issues, lime curd balance). Thank you!!!
This looks increeeedible! I love this series! In terms of the buttercream, just wondering if Nicola would advise any changes in method given the UK/Ireland’s more temperamental cream cheese? Thanks 🧡
hiya! As long as you buy the good quality full fat philadelphia, you should be okay. I've always been able to get good results with that -- it isnt QUITE as thick, but given Bronwen's thick custard base, you should be absolutely good to go!
I made it with Philadelphia this morning and it was perfect 👌
Brilliant! Thanks for letting me know ☺️
Gosh I love a good carrot cake and this looks wonderful, if a little impossible for me at the moment ! I will save it for when I’m back in my kitchen !
Thank you Felicity!
Can’t wait to make this for my birthday in May! Bronwen, do you foresee any issues with doubling or tripling the recipe to make a double-layer sheetcake? Thank you!!
I think that would work great! I’ve scaled the carrot cake recipe up and down into all sorts of pans, it’s very forgiving.
Thank you! Can’t wait.
For those who are interested. I made this and it is the best carrot cake I have ever eaten. I also used salted butter in the cream cheese buttercream and that too was a revelation. Top marks all round. The recipes here are always nailed on certainties.
Thank you so much Graham!!
This is easily one of the best cakes I've ever made, thank you for sharing!
Quick question: the curd calls for lime juice but the directions don't say when to add it. I added it after straining and thought it came out great. Is this right?
James, I'm so sorry about this! I've shot Nicola a message to amend it. I would add it with the citric acid and lime zest, but I'm so glad it worked out for you regardless!
Wow, so much smart technique here. We got a mini modern cake masterclass this week!
💛💛💛
Wow Bronwyn this is a revelation! I’ve been searching for the solution for a cream cheese buttercream for ages for my clients who insist on it for their wedding cakes, but never thought to go the pastry cream/German buttercream route! This is so delicious and extremely easy to make thank you, thank you, pastry chef life changer!
I'm so glad you like it!! And yes the eternal cream cheese frosting for a wedding cake debate... I always used to tell people I could fill with cream cheese frosting but I'd use buttermilk SMBC for structure.
Exactly!! Yes on the inside, no on the outside!
I’m also curious to know if you have refrigerated it overnight and then used it again the next day and how it performed? I’m trying it today, for a cake I’m frosting tomorrow, so I guess I’ll find out then!
I typically always use cream cheese frosting right away! Hope it worked out 💛💛
Lime & condensed milk curd! Oh my!
As with Lucie's comment - any adjustments for the cream cheese?
You've already answered! Thanks!
I’m always surprised at the sorts of things I don’t realize aren’t available abroad- learned this recently about malted milk powder in Canada too!
I pray for brick-style cream cheese in Europe! 😭
We do have malted milk powder!! Though I may be speaking from the privilege of metropolitan Toronto.
Also, these recipes are stunning and I can’t wait to try. You’ve solved multiple issues I’ve had in one cake (cream cheese frosting stability, carrot cake pan choice for torting issues, lime curd balance). Thank you!!!
Thank you Ben!!