Fit for a King Carrot Cake!

Total Time
55mins
Prep 20 mins
Cook 35 mins

Oh no, not another carrot cake! Honest, I wouldn't have submitted this if it wasn't absolutely fantastic!!!! I got this from the Silver Palate Cookbook. The carrots are pureed, not shredded. What a difference it makes!

Ingredients Nutrition

Directions

  1. Preheat oven to 350*.
  2. Grease two 9 inch layer cake pans lined with wax paper.
  3. (I use a 9x12 pan).
  4. Sift dry ingredients into a bowl.
  5. Add oil, eggs and vanilla.
  6. Beat well.
  7. Fold in walnuts, coconut, carrots and pineapple.
  8. Pour batter into the prepared pans.
  9. Set on the middle rack of the oven and bake for 35 to 45 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean.
  10. Cool on a cake rack for 3 hour.
  11. Fill cake and frost sides with cream cheese frosting.
  12. Dust top with confectioners' sugar.
  13. Cream Cheese Frosting: Cream together cream cheese and butter in a mixing bowl.
  14. Slowly sift in confectioners' sugar and continue beating until fully incorporated.
  15. Mixture should be free of lumps.
  16. Stir in vanilla, and lemon juice of you use it.
  17. Frosts a 2 layer cake.

Reviews

(3)
Most Helpful

This is my all time favorite recipe for carrot cake. I have used it for wedding cakes and get a lot of requests for it. I find that it usually takes longer to cook - about 40 - 45 minutes and I usually need to use 3 pans. It is delicious

pennypacker6 August 25, 2007

sharon, i had alot of problems with this, so sorry. it just wasn't cooking. the inside was still loose when i took it out of the oven, but the ends were very well done, it overflowed my 13x9 pan. when it cooled the middle was sunken. and it is very mushy. i did love the icing, and i can't imagine why this cake didn't work out, your recipes are always super. i followed your instructions to a t--

chia October 27, 2003

This is a lovely moist 'fit for a king' carrot cake to be sure. I used my large roasting dish as a cake 'tin' and ran out of the corn oil so used 1/4 cup of canola oil to make up the difference, and just iced the top with the cream cheese frosting. I also used a whole can of the crushed pineapple. Really delicious, thanks for sharing.

Evie* November 07, 2002

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