The Silver Palate Carrot Cake

To die for !!

I tasted this cake first  over 20 years ago when a handsome young man visited us and a nubile young lass made this cake for the said bachelor and invited us all over. He was impressed, they got together for a bit. They broke our bed but did not make it to the altar.

BUT I got the recipe !

Silver Palate

And it has been made and remade and remade over the years and each time we decide it is the best cake we’ve ever eaten.

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• 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 (fresh)
• 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

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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. (you need to keep an eye on this because each time I make it, the timing is different)
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.

The frosting goes over the top, down the sides and inside the cake – sandwiching two halves – or you can do it as you desire, and decorate as you desire.

I’ve used chopped walnuts and fresh blueberries.

Okay, so I don’t exactly follow the recipe. I have one cake pan and I slice the cake in half after its cooled. Also, I find that the top burns very quickly (possibly because I use just one pan !) so I cover it with a couple of sheets of baking paper, and if necessary, thinly slice off the over-browned bits. Which are crisply delish, btw.

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Enjoy. The cake is good in the fridge for 4 to 5 days.

Pix by AA Thomas

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