Prep 30 mins
Cook 1 hr 5 mins
From The Palm Restaurant Cookbook. If you don't have the opportunity to eat at one of their restaurants, you can at least have their carrot cake! Be sure to use superfine or baker's sugar for the frosting--using regular granulated sugar may result in a gritty feel as it takes longer to dissolve.
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 1⁄2 teaspoons baking soda
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon fine sea salt
- 1 1⁄2 cups canola oil or 1 1⁄2 cups other vegetable oil
- 5 large eggs
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄2 lbs carrots, grated (4 1/2 cups)
- 3⁄4 cup raisins
- 3⁄4 cup pecan pieces
- 1 1⁄2 lbs cream cheese, softened
- 4 ounces unsalted butter, softened
- 1 cup superfine sugar
- 1 orange, zest of, finely grated
- confectioners' sugar, for dusting
- Preheat the oven to 350°F Butter and flour a 10-inch round cake pan with 3-inch sides.
- With electric mixer on slow speed, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large measuring cup, whisk together the oil, eggs, and vanilla.
- Pour the egg mixture into the dry ingredients and add the carrots.
- Mix on the slowest speed until evenly blended.
- The batter will be very thick.
- Fold in the raisins and pecans.
- Scoop the batter into the prepared pan and smooth the top.
- Bake for 65 to 70 minutes, or until the sides begin to shrink away from the pan and a toothpick inserted into the center of the cake comes out clean.
- Cool on a rack to room temperature.
- While cake is baking, make frosting.
- In a large bowl, beat the cream cheese, butter and superfine sugar vigorously with a wooden spoon until fluffy.
- Stir in the orange zest.
- Run a knife around the edge of the cake pan to release the sides and turn ouot onto your work surface.
- Slice the cake horizontally into three 1-inch layers using a long serrated bread knife.
- (Be sure cake is completely cool before you try to cut and frost it).
- Spread bottom cake layer with about 1/4 of the frosting, repeating for all layers.
- Spread remaining evenly over the sides.
- Refrigerate for at least 1 hour and up to 24 hours to firm the frosting.
- For the best flavor, allow to return to room temperature before serving.
- To serve, dust generously with confectioners sugar and cut into wedges.
My husband works by the Tribeca Palm, and the first time we dined there, he ordered the "Colossol Carrot Cake". He made me promise right then and there to get the recipe, and I searched and found it here on my iPhone before he finished the last bite! Thanks, Sharlene~W, for posting this! I made it last night and it is fabulous! Takes some time, so you need to be patient, but SOOO worth it!
Hi Sharlene! Loved the Palm recipe, I usually use pineapple in my c-cakes but this was excellent without it. I do have a palm related question for you, do you happen to have the "monday night salad" recipe, I have been looking all over for it on zaar with no luck. Great recipe again! Thanks
This is a very yummy cake. I've seen people eat this within a few good minutes. I have baked it so many times and just enjoy doing so! I've never tried the frosting though as I'm always at war with cals!;)