Silver Palate Carrot Cake

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The carrots are pureed instead of grated, so the texture comes from coconut and pineapple.

From my 1982 edition of the Silver Palate Cookbook.  I loved that cookbook, back in the day.  It made me feel like a foodie, before people used that word for it.

3 cups unbleached all-purpose flour
3 cups granulated sugar *
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 cups vegetable oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups shelled walnuts, chopped
1 1/2 cups sweetened shredded coconut
1 1/3 cups pureed cooked carrots
3/4 cup drained crushed pineapple

Cream Cheese Frosting (see note)

* Some bakers reduce sugar to 2 cups

Directions
1. Preheat oven to 350F. Grease two 9-inch springform pans. (Or use regular cake pans with buttered waxed paper lining the pan bottoms.)
2. Sift flour, sugar, salt, baking soda and cinnamon into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.
3. Divide batter between prepared pans and smooth tops with a rubber spatula. Set on the middle rack of the oven and bake until edges have pulled away from sides and a cake tester inserted in center comes out clean, about 50 minutes.
4. Cool 15 minutes, then remove sides of pans and place layers still on pan bottoms on cake racks to cool completely, 3 hours.
5. Gently remove layers from pan bottoms and use Cream Cheese Frosting to fill cake and frost the sides. Dust top of cake with confectioners' sugar. Serves 10 to 12.
 
Notes:
Cream Cheese Frosting for 2-layer cake

8 oz cream cheese, room temp
6 Tbl sweet butter, room temp
2 1/2  cups confectionery sugar
1 tsp vanilla extract
2 Tbl lemon juice

Cream butter and cream cheese.  Slowly sift in the confectionery sugar and continue beating until fully incorporated and lump-free.  Stir in vanilla and lemon juice.





Matriarchy

Member since Sep 2007

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