Silver Palate Carrot Cake
This Silver Palate Carrot Cake is incredibly moist and flavorful, packed with cooked carrots, pineapple, coconut, and chopped walnuts, and topped with rich cream cheese frosting — a classic dessert that never fails.
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).