Silver Palate Carrot Cake

Name: Silver Palate Carrot Cake
Ingredients: butter, for greasing the pan; 3 cups unbleached all-purpose flour; 3 cups sugar; 1 teaspoon salt; 1 tablespoon baking soda; 1 tablespoon ground cinnamon; 1 cup corn oil; 4 large eggs, lightly beaten; 1 tablespoon vanilla extract; 1 1/2 cups walnuts, shelled, chopped; 1 1/2 cups shredded coconut; 1 1/3 cups carrots, cooked, pureed; 3/4 cup crushed pineapple, drained; CREAM CHEESE FROSTING; 8 ounces cream cheese, at room temperature; 6 tablespoons unsalted butter, room temperature; 3 cups confectioners' sugar; 1 teaspoon vanilla extract; 1/2 lemon, juice of

19 ingredients

7 steps

Ingredients

butter, for greasing the pan
3 cups unbleached all-purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 cup corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups walnuts, shelled, chopped
1 1/2 cups shredded coconut
1 1/3 cups carrots, cooked, pureed
3/4 cup crushed pineapple, drained
CREAM CHEESE FROSTING
8 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, room temperature
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 lemon, juice of

Directions

1

Preheat the oven to 350°F Grease two 9-inch springform pans.
2

Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.
3

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.
4

Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.
5

Cream together the cream cheese and butter in a mixing bowl.
6

Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps.
7

Stir in the vanilla, and lemon juice if desired.