Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

I used this recipe countless times when working for a catering/deli business in Phoenix. It is delicious and always got wonderful comments from our customers. (A vice-president at US West Communications said he had tried carrot cake all over the world and this was his favorite). It is from 'The Silver Palate' cookbook

Ingredients Nutrition


  1. Preheat Oven to 350 degrees.
  2. Grease and flour Two 9 inch cake pans.
  3. Sift the dry ingredients into a bowl.
  4. In a seperate bowl cream the eggs, oil and vanilla.
  5. Add the wet ingredients to the dry and mix well, then fold in the walnuts, coconut, carrots and pineapple.
  6. Pour into cake pans and cook on center rack for 50 minutes, until edges are pulling back a bit and a toothpick check in center comes out clean.
  7. Place on rack until completely cool (can take a couple hours) then frost with Cream Cheese Frosting.
  8. (Alternatively this can be cooked in a square or rectangle pan, frosted and served directly from pan instead of as a 2 layer cake).
  9. (I estimated the Prep time assuming one has pre-cooked, cooled and pureed the carrots - I cut in 1 inch sections, steam until well cooked, cool then simply mash by hand).
Most Helpful

Made this for a school festival but didn't get a chance to taste the cake. I'm not the best baker in the world so I need good directions like this recipe and the cake seemed to cook well. I also decorated the cake with a little walnut. Thank you Hoddevik for posting your recipe.

Chef floWer March 15, 2010

I made this cake yesterday for a womens meeting and it made the most compliment list. It was so moist and yummy. I didnt have walnuts on hand so I used chopped pecans. Two of the guests were allergic to walnuts so were so pleased that they didnt have to pass it up. Thank you for a great recipe. It is cetainly a '10' and is going to be on my frequently made list. I used a cream cheese frosting.

Britgal October 27, 2006