Who doesn’t love a fabulous carrot cake? This recipe, from The Silver Palate is my all-time favorite and I whip it up at least a few times a year.
I made it this weekend for my mother’s birthday. It’s easy and comes out perfectly every single time. The uniqueness I think comes from the way the carrots are prepared. Not shredded, but cooked & pureed. The puree method results in an immensely flavorful and moist cake. Combined with the pineapple and coconut, it creates a memorable result. It was good luck and good timing that I had a few pounds of carrots just pulled from our garden! The frosting is fantastic and the two combined equals heaven on a plate.
The flowers I used to decorate are from our garden as well and are the last of the season. They’re a little worn out because it’s early October, but salvageable nonetheless.
Please do try this – it will be one of your favorite carrot cakes ever. Compliments of the Silver Palate.
- Butter, for greasing the pan
- 3 cups unbleached all-purpose flour
- 3 cups sugar
- 1 teaspoon salt
- tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 ½ cups corn oil
- 4 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 1 ½ cup shelled walnuts, chopped
- 1 ½ cup shredded coconut
- 1 1/3 cup pureed cooked carrots
- ¾ cup drained crushed pineapple
Cream cheese frosting (recipe follows)
- Preheat 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, cocnut, 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.
- 8 ounces cream cheese, at room temperature
- 6 tablespoons sweet butter, at room temperature
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Juice of ½ lemon (optional)
- Cream together cream cheese and butter in a mixing bowl.
- Slowly sift in confectioners’ sugar and continue beating until fully incorporated. Mixture should be free of lumps.
- Stir in vanilla, and lemon juice if you use it.
- Fill cake and frost sides with cream-cheese frosting. Dust top with confectioners’ sugar