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    You are in: Home / Recipes / Silver Palate Carrot Cake Recipe
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    Silver Palate Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    xpnsve's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    CREAM CHEESE FROSTING

    Directions:

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

    Ratings & Reviews:

    • on May 10, 2011

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 2012

      45

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 24, 2013

      55

      I have never liked carrot cake, hate the pieces of carrot in it. But this one I tried becuse the carrots were pureed. Incredible! I first made it 3 years ago for Thanksgiving and everyone went nuts for it. It is now a holiday staple at our house or whenever I get the urge to make one. I only have one springform pan so I just use my regular cake pans and it comes out fine. And this is the only cream cheese frosting I like to most are gross.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Silver Palate Carrot Cake

    Serving Size: 1 (234 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 899.2
     
    Calories from Fat 414
    46%
    Total Fat 46.0 g
    70%
    Saturated Fat 14.7 g
    73%
    Cholesterol 98.0 mg
    32%
    Sodium 634.7 mg
    26%
    Total Carbohydrate 116.8 g
    38%
    Dietary Fiber 3.2 g
    12%
    Sugars 88.5 g
    354%
    Protein 9.3 g
    18%

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