Prep 15 mins
Cook 50 mins
This is my hands down all time favorite carrot cake recipe from the Silver Palate cookbook.
- butter, for greasing the pan
- 3 cups unbleached all-purpose flour
- 3 cups sugar
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 cup corn oil
- 4 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 1 1⁄2 cups walnuts, shelled, chopped
- 1 1⁄2 cups shredded coconut
- 1 1⁄3 cups carrots, cooked, pureed
- 3⁄4 cup crushed pineapple, drained
CREAM CHEESE FROSTING
- 8 ounces cream cheese, at room temperature
- 6 tablespoons unsalted butter, room temperature
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1⁄2 lemon, juice of
- Preheat the oven to 350°F Grease two 9-inch springform pans.
- Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.
- Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.
- Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.
- Cream together the cream cheese and butter in a mixing bowl.
- Slowly sift in the confectioners’ sugar and continue beating until fully incorporated. The mixture should be free of lumps.
- Stir in the vanilla, and lemon juice if desired.
This Carrot Cake is superior. My family and friends told me it was the best carrot cake they have ever had. I used baby food carrots instead of peeling, cooking, & pureeing and it came out absolutely fabulous. I would recommned making sure you use the 9 inch spring form pans. I used on huge spring form and had to cook the cake for almost 2 hours. It didn't burn, but the edges were a little browner than I would have liked. The frosting - oh my goodness! is the best.
Very good cake. Moist and not to spicy. Some carrot has all kind of spice in it but not this one. The cinnamon amount was perfect. I did not puree the carrot. I just used a very fine grater and grated the carrots. It came out just fine. Oh, and the frosting is to die for. I licked the bowl he he he. Thanks for posting the recipe.
This is the best Carrot Cake ever! I have used this recipe for many years in a cafe. * It is very moist * Carrots do not turn green as in many recipes I reduce the sugar by nearly 1 cup, put them into giant muffin tins, and make these into "Morning Muffins" for a cafe. When business is slow, I bake half of the batter the first morning, and then the other half the next day, which spreads out the delightful morning smells. I substitute canned pumpkin for the carrots in the fall! One last tip, since I make them often, I puree a big bag of carrots at a time, then freeze the remainder for my next baking day.