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The Silver Palate Cookbook’s Carrot Cake

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Credit: Patrick Tregenza

In the beginning, Sheila’s mother drove her famous carrot cakes down to Manhattan daily from her Connecticut kitchen. The cake became a Silver Palate classic; it may now become yours as well.

Julee Rosso and Sheila Lukins’ The Silver Palate Cookbook is Kitchn’s March pick for our Cookbook Club. See how you can participate here .

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Carrot Cake

Yield Serves 10 to 12

• shellfish-free
• fish-free
• alcohol-free
• vegetarian
• peanut-free
• pork-free
• pescatarian
• soy-free
• red-meat-free

Per serving, based on 12 servings. (% daily value)

• Calories 994
• Fat 58.8 g (90.5%)
• Saturated 19.8 g (98.9%)
• Carbs 111.2 g (37.1%)
• Fiber 4.0 g (15.9%)
• Sugars 82.4 g
• Protein 9.3 g (18.5%)
• Sodium 519.2 mg (21.6%)

Ingredients

For the cake:

• 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 1/2 cups

  corn oil

• 4

  large eggs, lightly beaten

• 1 tablespoon

  vanilla extract

• 1 1/2 cups

  shelled walnuts, chopped

• 1 1/2 cups

  shredded coconut

• 1 1/3 cups

  puréed cooked carrots

• 3/4 cup

  drained crushed pineapple

For the cream cheese frosting:

• 8 ounces

  cream cheese, at room temperature

• 6 tablespoons

  (3/4 stick) unsalted butter, at room temperature

• 3 cups

  confectioners' sugar

• 1 teaspoon

  vanilla extract

• Juice of 1/2 lemon (optional)

Instructions

For the cake:

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.

4. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.

For the cream cheese frosting:

1. Cream together the cream cheese and butter in a mixing bowl.

2. Slowly sift in the confectioners’ sugar and continue beating until fully incorporated. The mixture should be free of lumps.

3. Stir in the vanilla, and lemon juice if desired.

Recipe Notes

Reprinted with permission from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins, 2007. Published by Workman Publishing Company; Anniversary Edition.

Source : food