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
- 709.77 ml unbleached all-purpose flour
- 709.77 ml sugar
- 4.92 ml salt
- 14.79 ml baking soda
- 14.79 ml ground cinnamon
- 236.59 ml corn oil
- 4 large eggs, lightly beaten
- 14.79 ml vanilla extract
- 354.88 ml walnuts, shelled, chopped
- 354.88 ml shredded coconut
- 314.66 ml carrots, cooked, pureed
- 177.44 ml crushed pineapple, drained
CREAM CHEESE FROSTING
- 226.79 g cream cheese, at room temperature
- 88.74 ml unsalted butter, room temperature
- 709.77 ml confectioners' sugar
- 4.92 ml vanilla extract
- 1 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 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.
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.
Every year at a Christmas fundraiser auction, I offer cakes which I will make upon request; six highest bidders get to call me for a cake. By far, the most requested is carrot cake; this is the recipe I use, from the Silver Palate cookbook. Moist, rich, flavorful, not difficult to make at all. One of my friends gives a testimonial for it worthy of a camp meeting or revival. BE FOREWARNED: My recipe from the cookbook says two 9" pans. Balderdash! I bought 10" pans to accomodate this huge cake. Three 9 inch layers tend to slip and slide around and get very messy. Makes a ton of fabulous cupcakes if you prefer. If you have a large group to feed, make this cake. Bake the layers, wrap well, freeze and then bring them out and frost them. Cake keeps well and improves with age.