Comments on: A Kiwi Carrot Cake Recipe!

By: Kiwi Rachel

Kiwi Rachel — Fri, 10 Feb 2012 13:13:08 +0000

Dear Carol

Lindy would not cover cream cheese frosting in fondant. The lemon buttercream sounds like a better option.

Good luck with your cake making!

Zoe

By: Carol Lowdon

Carol Lowdon — Wed, 01 Feb 2012 23:08:09 +0000

Hi Lindy,
Could you please tell me if it is possible to use a cream cheese frosting on a carrot cake for a wedding. The cake needs to be decorated with fondant 2 days prior to the wedding for transporting on the Friday. I am thinking of making the carrot cake as a kitchen cake as I am using some dummies on the tiered wedding cake. I’m a little concerned that cream cheese is a high risk food and it will not be stored in the fridge once covered in fondant. I was thinking of using a lemon buttercream as an alternative frostng. I’d appreciate your advice.
Thankyou
Carol

By: Lindy Smith

Lindy Smith — Mon, 25 Jul 2011 14:25:31 +0000

Jo, Yes it will work – no such thing as ‘normal size’ when it comes to cupcakes, but I find most recipes take about 20 mins – some a bit more some a bit less.
happy baking
Lindy

By: Jo Johnson

Jo Johnson — Sun, 24 Jul 2011 19:59:53 +0000

I want to try this as cupcakes – do you think it would work? And how long should I cook them for (they are the normal size, rather than the larger ones)?

Thanks
Jo

By: Lindy Smith

Lindy Smith — Wed, 29 Jun 2011 12:11:49 +0000

Yes Alia
Happy baking

By: alia khan

alia khan — Wed, 29 Jun 2011 10:48:51 +0000

hi, what type of sugar is used for this cake? is it light brown?

By: Lindy Smith

Lindy Smith — Mon, 02 Aug 2010 13:06:30 +0000

Hi Lisa
Should be fine, let us know how you get on

By: Lisa Knight

Lisa Knight — Mon, 02 Aug 2010 12:36:49 +0000

Hi there

Following all the good comments, I am going to try this recipe – but I don’t like walnuts. Can I substitute them with sulatanas? Would 50g be too much?

Thanks
Lisa

By: Lindy Smith

Lindy Smith — Thu, 13 May 2010 18:34:58 +0000

Hi Ally
Yes this recipe will be dense enough to hold up sugarpaste.
Good luck – very large cakes are always tricky!
Lindy

By: Ally

Ally — Thu, 13 May 2010 17:04:11 +0000

Hi Lindi / Rachel.
I am due to make a carrot cake for a baby naming ceremony. They have ordered a 20″ by 16″ cake (I have explained how many people that would feed, but I guess they have alot of friends!) – I am going to make two 10″ by 8″ cakes and sandwich them together. The recipe above sounds delicious, but I am concerned about the weight, as I will be covering the cake with sugarpaste. Will the recipe be dense enough? I dont plan on filling the cakes due to size, just covering them.
Thanks
Ally