Silver Palate Carrot Cake with Cream Cheese Frosting
A moist, richly spiced carrot cake featuring pureed carrots, crushed pineapple, walnuts, and coconut for exceptional texture and flavor. This classic Silver Palate recipe creates a tender crumb that's perfectly balanced with warm cinnamon and vanilla. The tangy cream cheese frosting provides the ideal complement to the cake's natural sweetness. Perfect for celebrations, potluck gatherings, or whenever you want to impress with a homemade dessert that delivers both nostalgic comfort and sophisticated taste.
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 oilvegetable oil1:1none
Neutral flavor works equally well
- 4 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 1 ½ cups walnuts, shelled, chopped
- 1 ½ cups shredded coconut
- 1 ⅓ cups carrots, cooked, pureed
- ¾ cup crushed pineapple, drainedapplesauce1:1lower-sugar
Reduces sweetness slightly
- 8 ounces cream cheese, at room temperature
- 6 tablespoons unsalted butter, room temperature
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- ½ lemon lemon, juice of
Instructions
- 1
Preheat the oven to 350°F and grease two 9-inch springform pans
- 2
Sift the dry ingredients into a bowl
- 3
Add the oil, eggs, and vanilla and beat well
- 4
Fold in the walnuts, coconut, carrots, and pineapple
- 5
Pour the batter into the prepared pans
- 6
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
- 7
Cool on a cake rack for 3 hours
- 8
Cream together the cream cheese and butter in a mixing bowl
- 9
Slowly sift in the confectioners' sugar and continue beating until fully incorporated and free of lumps
- 10
Stir in the vanilla and lemon juice
- 11
Fill and frost the cake with the cream cheese frosting
Tips
Make sure cream cheese and butter are truly at room temperature for smooth frosting without lumps.
Cool the cake completely before frosting to prevent melting and sliding.
Drain pineapple thoroughly to avoid excess moisture in the batter.
Good to Know
Covered at room temperature for 2 days or refrigerated for up to 1 week
Cake layers can be baked 1 day ahead and wrapped; frost day of serving
Serve at room temperature for best flavor and texture
Common Mistakes
Don't overmix after adding flour to avoid tough texture
Ensure frosting ingredients are room temperature to avoid lumps
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this as a sheet cake instead?
Yes, use a greased 13x9 inch pan and bake for 35-40 minutes until a tester comes out clean.
How long will this cake keep?
Store covered at room temperature for 2 days or refrigerated for up to 1 week. Bring to room temperature before serving.
Can I freeze this cake?
Yes, wrap unfrosted layers tightly and freeze up to 3 months. Thaw overnight and frost before serving.