If there’s one dessert that has stood the test of time and risen to legendary status in home kitchens, it’s the Silver Palate Carrot Cake. Known for its incredibly moist crumb, complex flavor, and heavenly cream cheese frosting, this iconic cake has found a permanent place in the hearts of bakers across generations.
Originating from the beloved Silver Palate Cookbook by Sheila Lukins and Julee Rosso, this recipe represents the best of what American baking has to offer. You can still find the original in The Silver Palate Cookbook — a staple on many kitchen bookshelves.
But what makes this carrot cake truly iconic isn’t just the cookbook. It’s the clever combination of ingredients that transforms a humble vegetable-based dessert into something unforgettable. Want to know the origins of carrot cake? The history of carrot cake dates back centuries and has evolved into many forms before reaching this cult-favorite version.
Table of Contents
What Makes the Silver Palate Carrot Cake So Special?
This cake is a showcase of texture and taste. From its cooked carrots to its sugared top, every layer is crafted to impress.
Key Features:
- Moist texture from cooked carrots
- Sweetened coconut flakes for tropical flair
- Crushed pineapple for tangy juiciness
- Chopped walnuts for crunch
- Generous spice blend including cinnamon
- Iconic cream cheese frosting, covering the sides and top
The Legacy of the Silver Palate
The Silver Palate began as a gourmet food shop in New York City in the late 1970s. Founders Sheila Lukins and Julee Rosso soon published The Silver Palate Cookbook, a game-changer in American home cooking. This carrot cake quickly became a standout recipe from the book — earning cult status for its rich flavor and unforgettable presentation.
Ingredients You’ll Need
Here’s what you’ll need to replicate this legendary dessert.
Dry Ingredients:
- 3 cups unbleached all-purpose flour
- 3 cups granulated sugar
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
Wet & Fresh Ingredients:
- 1½ cups vegetable oil
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1½ cups cooked, finely chopped carrots
- 1½ cups chopped walnuts
- 1½ cups sweetened shredded coconut
- 1 cup crushed pineapple, drained
Frosting:
- 2 packs (8 oz each) cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 1 tablespoon vanilla extract
- 2 cups confectioners’ sugar
Step-by-Step Recipe Instructions
1. Prep the Pans
- Grease two 9-inch springform pans and line with parchment.
2. Combine Dry Ingredients
- Sift together flour, sugar, baking soda, salt, and cinnamon in a large mixing bowl.
3. Mix Wet Ingredients
- In a separate bowl, beat oil, eggs, and vanilla until smooth.
4. Fold Everything Together
- Gradually add dry mix to wet mix.
- Fold in carrots, pineapple, walnuts, and coconut.
5. Bake
- Divide batter evenly between pans.
- Bake at 350°F for 35–40 minutes or until a toothpick comes out clean.
6. Cool and Frost
- Let cakes cool completely before frosting with cream cheese mixture.
Baking Tips & Troubleshooting
- Avoid green carrots: Make sure the baking soda is properly mixed and not concentrated in one spot.
- Prevent sinking: Don’t overmix the batter after adding flour.
- Storage tip: Allow the cake to cool completely before wrapping to avoid condensation.
Variations & Substitutions
Want to make it your own? Here are some ways to customize this classic:
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan: Swap eggs with flax eggs and use vegan cream cheese and butter.
- Nut-Free: Leave out the walnuts or substitute with sunflower seeds.
Storing and Freezing
- Store in the fridge for up to 5 days in an airtight container.
- Freeze individual slices for up to 3 months.
- Frost after thawing for best texture.
How to Serve Silver Palate Carrot Cake
- Serve cold or at room temperature.
- Perfect for Easter, Mother’s Day, birthdays, or weekend gatherings.
- Garnish with candied carrots or extra chopped nuts for added flair.
- If you’re hosting a dessert table, pair this rich carrot cake with something fruity like this Apple Cream Cake for a balanced spread of flavors.
Nutritional Snapshot (Per Slice)
- Calories: ~480
- Fat: ~24g
- Carbohydrates: ~60g
- Protein: ~5g
Note: These are rough estimates and may vary depending on serving size and ingredient brand.
What People Are Saying
Food blogs and home bakers rave about this recipe:
“This is the most moist and flavorful carrot cake I’ve ever made.”
“The texture from the pineapple and coconut takes it to another level!”
Frequently Asked Questions
1. What makes the Silver Palate carrot cake different from others?
Its use of cooked carrots, pineapple, and coconut gives it a moist, textured richness rarely found in other carrot cakes.
2. Can I omit the pineapple or coconut?
Yes, but you’ll lose some of the signature moisture and depth. Consider replacing them with applesauce or extra carrots.
3. How long does this carrot cake last?
Up to 5 days refrigerated, and 3 months in the freezer if stored properly.
4. What kind of frosting works best?
Cream cheese frosting is traditional, but you can add orange zest or maple syrup for a creative twist.
5. Can I make cupcakes instead?
Absolutely! Bake for 18–20 minutes at 350°F and adjust frosting quantities accordingly.
Final Thoughts
The Silver Palate Carrot Cake is more than just a dessert — it’s a timeless treat that balances nostalgia with unbeatable flavor. Whether you’re baking for a crowd or savoring a quiet slice with coffee, this recipe delivers every time. It’s not just cake — it’s tradition, texture, and taste in every bite.
Silver Palate Carrot Cake
Ingredients
For the Cake:
3 cups unbleached all-purpose flour
3 cups granulated sugar
1 tablespoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1½ cups vegetable oil
4 large eggs
1 tablespoon pure vanilla extract
1½ cups cooked, finely chopped carrots
1½ cups chopped walnuts
1½ cups sweetened shredded coconut
1 cup crushed pineapple, drained
For the Cream Cheese Frosting:
16 oz cream cheese, softened
6 tablespoons unsalted butter, softened
1 tablespoon vanilla extract
2 cups confectioners’ sugar
Instructions
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the oil, eggs, and vanilla until smooth.
Gradually combine wet and dry mixtures. Mix until just combined.
Fold in the cooked carrots, crushed pineapple, coconut, and chopped walnuts.
Divide the batter evenly between the prepared pans and bake for 35–40 minutes.
Let the cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, beat together cream cheese, butter, and vanilla until smooth. Gradually add confectioners’ sugar and beat until fluffy.
Frost the cake once fully cooled. Spread frosting between layers, on top, and on the sides.
Optional: Top with extra walnuts or shredded coconut before serving.
Notes
- Cook the carrots until fork-tender before chopping them.
- For a lighter version, reduce sugar by ½ cup and use low-fat cream cheese.
- This recipe can also be made as cupcakes (bake for 18–20 minutes).
