The Palm's Carrot Cake
- Ready In:
- 1hr 35mins
- Ingredients:
- 18
- Yields:
-
1 10inch 3layer cake
- Serves:
- 10-12
ingredients
-
Cake
- 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
-
Frosting
- 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
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.