This is a fabulous recipe from Julee Rosso and Sheila Lukins’s The Silver Palate Cookbook. It’s moist, spicy, and dense. And it comes out perfectly every time. When I’m feeling very health-conscientious, I substitute light olive oil or canola oil for the corn oil; I have never been able to tell the difference, and no one has ever noticed! The Silver Palate recommends baking the cake in two 9” layer pans; this is great if you want a round, layered cake. And when I want to stretch the servings a little more, I use a 9” x 13” cake pan, and make it single-layer; I’ve included the proportions for either size.
Two 9” layer cakes:
- 3 c. unbleached all-purpose flour
- 3 c. granulated sugar
- 1 t. salt
- 1 T. baking soda
- 1 T. Cinnamon
- 1½ c. corn oil
- 4 large eggs, lightly beaten
- 1 T. vanilla extract
- 1½ c. shelled walnuts, chopped
- 1½ c. shredded coconut
- 1 1/3 c. pureed cooked carrots
- ¾ c. drained crushed pineapple
One 9” x 13” cake:
- 4 c. unbleached all-purpose flour
- 4 c. granulated sugar
- 1¼ t. salt
- 4 t. baking soda
- 4 t. cinnamon
- 2 c. corn oil
- 5 large eggs plus 1 egg white, lightly beaten
- 5 t. vanilla extract
- 2 c. shelled walnuts, chopped
- 2 c. shredded coconut
- 1¾ c. pureed cooked carrots
- 1 c. drained crushed pineapple
Preheat oven to 350° F. Grease cake pans lined 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 the prepared pans. Set on the middle rack and bake for 30 to 35 mins, until edges have pulled away from sides of and a cake tester inserted in center comes out clean.
Cool on a cake rack for 3 hrs. Fill cake and frost sides with cream cheese frosting (recipe below).
Cream Cheese Frosting:
8 oz. cream cheese, at room temperature
6 T. unsalted butter, at room temperature
3 c. confectioners’ sugar
1 t. vanilla extract
Juice of ½ lemon
Cream together cream cheese and butter in a mixing bowl.
Slowly sift in confectioners’ sugar and continue beating until fully incorporated. Mixture should be free of lumps.
Stir in vanilla and lemon juice.
NB: For my tropical variation, I substitute macadamia nut oil for the corn oil, and chopped macadamia nuts for the walnuts
Carrot Cake with Cream Cheese Frosting
Equipment
- 1 standing mixer
Ingredients
For the cake
- 3 c. all-purpose flour
- 3 c. granulated sugar
- 1 t. salt
- 1 T. baking soda
- 1 T. cinnamon
- 1½ c. corn oil
- 4 large eggs, lightly beaten
- 1 T. vanilla extract
- 1½ c. macadamia nuts, chopped
- 1½ c. shredded coconut
- 1⅓ c. pureed cooked carrots
- ¾ c. drained, crushed pineapple
For the frosting
- 8 oz. cream cheese, room temperature
- 6 T. unsalted butter, room temperature
- 3 c. confectioner's sugar
- 1 t. vanilla extract
- ½ lemon, juiced
Instructions
To make the cake
- Preheat oven to 350° F.
- Grease two 9" round cake pans lined with wax or parchment paper.
- Sift dry ingredients into the bolw of a standing mixer.
- Add oil, eggs, and vanilla; beat well.
- Fold in nuts, coconut, carrots, and pineapple
- Pour batter into the prepared pans.
- Set on the middle rack of the oven and bake for 30-35 mins. or until edges have pulled away from the sides of the pan, and a cake tester inserted in the center comes out clean.
- Cool on a cake rack 10 mins. then remove from cake pans and finish cooling another 3 hrs.
To make the cream cheese frosting
- Cream together cream cheese and butter in a mixing bowl.
- Slowly sift in confectioner's sugar and continue beating until fully incorporated; mixture should be free of lumps.
- Stir in vanilla and lemon juice.
- Fill cake and frost sides with cream cheese frosting.
- Refrigerate cake until serving.
Notes
- 4 c. unbleached all-purpose flour
- 4 c. granulated sugar
- 1 1/4 t. salt
- 4 t. baking soda
- 4 t. cinnamon
- 2 c. corn oil
- 5 large eggs plus 1 egg white, lightly beaten
- 5 t. vanilla extract
- 2. shelled walnuts
- 2 c. shredded coconut
- 1 3/4 c. pureed cooked carrots
- 1 c. drained crushed pineapple
Leave a Reply