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Preparation info

  • 10 to 12

    portions
    • Difficulty

      Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

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.

Ingredients

  • Butter, for greasing the pan
  • 3 cups unbleached all-purpose flour
  • 3 cups sugar

Method

  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 o