Best 3 The Silver Palate Carrot Cake Recipes

Indulge in the delectable Silver Palate Carrot Cake, a culinary masterpiece that tantalizes taste buds with its moist, carrot-studded crumb, enveloped in a luscious cream cheese frosting. This iconic cake, featured in the renowned Silver Palate Cookbook, has garnered a cult following for its impeccable balance of flavors and textures. Embark on a delightful baking journey with our curated collection of carrot cake recipes, ranging from the classic to the innovative. Discover variations that cater to diverse dietary preferences, including gluten-free, vegan, and low-sugar options.

Check out the recipes below so you can choose the best recipe for yourself!

SILVER PALATE CARROT CAKE

Silver Palate Carrot Cake image

Make and share this Silver Palate Carrot Cake recipe from Food.com.

Provided by xpnsve

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 18

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
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

Steps:

Preheat the oven to 350°F Grease two 9-inch springform pans.
Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.
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.
Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.
Cream together the cream cheese and butter in a mixing bowl.
Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps.
Stir in the vanilla, and lemon juice if desired.

Nutrition Facts : Calories 899.3, Fat 46, SaturatedFat 14.8, Cholesterol 98.1, Sodium 634.8, Carbohydrate 116.9, Fiber 3.2, Sugar 88.6, Protein 9.3

CARROT CAKE (SILVER PALATE) RECIPE - (4/5)

Carrot Cake (Silver Palate) Recipe - (4/5) image

Provided by Sally1157

Number Of Ingredients 22

Ingredients

Cake:
Carrot Cake Recipe
Print OptionsPrint (no photos)Print (with photos)
Ingredients
3 cups unbleached all-purpose flour
2 cups sugar
1 teaspoon salt
1 Tbsp baking soda
1 Tbsp cinnamon
1 1/2 cups olive oil or grapeseed oil
4 large eggs, lightly beaten
1 Tbsp vanilla extract
1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping)
1 1/2 cups sweetened, shredded coconut
2 cups of finely grated carrots
1 cup of drained crushed pineapple
Frosting:
8 oz cream cheese, at room temperature
6 Tbsp unsalted butter, room temp
2 1/2 cups of confectioners' sugar
1 teaspoon vanilla extract
2 Tbsp lemon juice

Steps:

Method 1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds. 2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple. 3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack. 4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice. 5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top. Serves 12-16.

MOTHER BERTA'S CARROT CAKE

Mother Berta's Carrot Cake image

Categories Cake Blender Food Processor Dessert Bake Cream Cheese Coconut Pineapple Walnut Carrot Parade Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 17

Ingredients

3 medium-sized carrots, peeled
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup corn oil
3 eggs, lightly beaten
2 teaspoons vanilla
1 cup chopped walnuts
1 cup shredded coconut (sweetened variety)
3/4 cup canned crushed pineapple, drained
Cream Cheese Frosting:
4 ounces cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups confectioners' sugar, sifted
1/2 teaspoon vanilla extract
1 tablespoon lemon juice

Steps:

1. Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender, about 10 minutes. Drain and puree in a food processor or blender. Set aside.
2. Grate the remaining carrot; reserve.
3. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. Line the bottom with waxed paper and grease the paper.
4. Sift the flour, sugar, baking soda and cinnamon into a large bowl. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
6. Cool the cake in the pan for 10 minutes before unmolding it onto a rack, then let the cake cool completely.
7. Prepare the frosting: Mix the cream cheese and butter together in a bowl. Slowly add the confectioners' sugar. Stir in the vanilla and lemon juice. Frost the cake.

Tips:

- Use fresh carrots for the best flavor and texture. Grating the carrots by hand will give you a better result than using a food processor. - Don't overmix the batter. Overmixing will make the cake tough. - Use a bundt pan or tube pan for baking the cake. This will help to create a moist and evenly cooked cake. - Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting. - Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter and more tender cake. - Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling. - Fold in the dry ingredients gently until just combined. Overmixing will result in a tough cake. - Bake the cake at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center comes out clean. - Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

The Silver Palate Carrot Cake is a classic dessert that is perfect for any occasion. With its moist and flavorful crumb, cream cheese frosting, and crunchy walnuts, this cake is sure to be a hit. By following the tips above, you can make sure that your carrot cake turns out perfectly every time.