Carrot Cake

Name: Carrot Cake
Yield: 10 to 12 portions
Ingredients: 1 tablespoon vanilla extract; 1 teaspoon salt; 1 tablespoon baking soda; 1½ cups corn oil; 4 large eggs, lightly beaten; Cream Cheese Frosting; ¾ cup drained crushed pineapple; 1 tablespoon ground cinnamon; 1⅓ cups puréed cooked carrots; 1½ cups shredded coconut; 3 cups unbleached all-purpose flour; Butter, for greasing the pan; 3 cups sugar; 1½ cups shelled walnuts, chopped

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

Dessert
Vegetarian

Method

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 o

Ingredients

Method

Photos