Silver Palate Carrot Cake

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This is my hands down all time favorite carrot cake recipe from the Silver Palate cookbook.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F Grease two 9-inch springform pans.
  2. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.
  3. 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.
  4. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.
  5. Cream together the cream cheese and butter in a mixing bowl.
  6. Slowly sift in the confectioners’ sugar and continue beating until fully incorporated. The mixture should be free of lumps.
  7. Stir in the vanilla, and lemon juice if desired.
Most Helpful

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.

sydney lynne May 10, 2011

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.

YungB January 16, 2012

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.

Jyoti I. April 28, 2016

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