Silver Palate Carrot Cake
Makes: Serves 10 to 12
  • 3 cups unbleached all-purpose flour
  • 3 cups sugar
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 1 ½ cups corn oil
  • 4 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1½ cups shelled walnuts, chopped
  • 1½ cups shredded coconut
  • 1⅓ cups puréed cooked carrots
  • ¾ cup drained crushed pineapple
  • 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)
  1. For the cake: Preheat oven to 350°F. Grease two 9-inch layer cake pans lined with wax paper.
  2. Sift dry ingredients into a bowl. Add oils, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.
  3. Pour batter into prepared pans. Set on the middle rack of the oven and bake for 30 to 35 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean.
  4. Cool on a cake rack for 3 hours.
  5. For the frosting: Cream together cream cheese and butter in a mixing bowl.
  6. Slowly sift in confectioners’ sugar and continue beating until fully incorporated. Mixture should be free of lumps.
  7. Stir in vanilla, and lemon juice if you use it.
  8. Fill cake and frost sides with cream-cheese frosting. Dust top with confectioners’ sugar
Recipe by Bakepedia at