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Best Ever Carrot Cake from The Silver Palate


Sliced carrot cake

Sliced carrot cake

Who doesn’t love a fabulous carrot cake?  This recipe, from The Silver Palate is my all-time favorite and I whip it up at least a few times a year.

I made it this weekend for my mother’s birthday.  It’s easy and comes out perfectly every single time.  The uniqueness I think comes from the way the carrots are prepared.  Not shredded, but cooked & pureed.  The puree method results in an immensely flavorful and moist cake.  Combined with the pineapple and coconut, it creates a memorable result.  It was good luck and good timing that I had a few pounds of carrots just pulled from our garden!  The frosting is fantastic and the two combined equals heaven on a plate.

The flowers I used to decorate are from our garden as well and are the last of the season.  They’re a little worn out because it’s early October, but salvageable nonetheless.

Please do try this - it will be one of your favorite carrot cakes ever.  Compliments of the Silver Palate.

Carrot Cake

  • Servings: 10-12
  • Time: 2 hours
  • Difficulty: Easy
  • Print


  • Butter, for greasing the pan
  • 3 cups unbleached all-purpose flour
  • 3 cups sugar
  • 1 teaspoon salt
  •  tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 ½ cups corn oil
  • 4 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1 ½ cup shelled walnuts, chopped
  • 1 ½ cup shredded coconut
  • 1 1/3 cup pureed cooked carrots
  • ¾ cup drained crushed pineapple

Cream cheese frosting (recipe follows)


  • Preheat 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, cocnut, 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.
  • 8 ounces cream cheese, at room temperature
  • 6 tablespoons sweet butter, at room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Juice of ½ lemon (optional)


  • Cream together cream cheese and butter in a mixing bowl.
  • Slowly sift in confectioners’ sugar and continue beating until fully incorporated. Mixture should be free of lumps.
  • Stir in vanilla, and lemon juice if you use it.
  • Fill cake and frost sides with cream-cheese frosting. Dust top with confectioners’ sugar

Silver Palate Carrot Cake

Silver Palate Carrot Cake

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