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I agree, and was just going to post it myself. Rec: Carrot Cake

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Joined: Dec 9, 2005


Posted to Thread #334 at 11:33 pm on Jan 5, 2006

I only discovered this recipe a couple years ago, through the swap. Prior to that there was another I made for years and years and really loved. Will post that one next. It uses raw carrots as opposed to the cooked carrots in Silver Palate's.

Carrot Cake

3 cup unbleached all-purpose flour
3 cup granulated sugar
1 tsp salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1-1/2 cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups chopped walnuts
1-1/2 cups shredded coconut
1-1/3 cups pureed cooked carrots
3/4 cups drained crushed pineapple
Cream-Cheese Frosting (recipe follows)

Preheat oven to 350 deg. F.. Grease two 9" layer cake pans and line with wax paper.
Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots, and pineapple. Pour batter into prepared pans. Set in the middle rack of the oven and bake for 30 to 35 minutes until edges have pulled away from the sides and a cake tester inserted in center comes out clean. Cool on a cake rack for 3 hours. Fill cake and frost sides with cream-cheese frosting. Yield: 10-12 portions

Cream-Cheese Frosting

8 oz. cream cheese at room temperature
6 tbsp sweet butter at room temperature
3 cups confectioner's [aka powdered] sugar
1 tsp vanilla extract (I used 2 tsp)

Cream together cream cheese and butter in mixing bowl (I use a mixer). Slowly sift in confectioner's sugar and continue beating until fully incorporated. Mixture should be free of lumps. Stir in vanilla. Yield: Frosting for a 2-layer cake.

Source: Silver Palate Cookbook

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