Carrot Cake Recipe
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We love the carrot cake recipe from the Silver Palate cookbook. However, each bite is enough to send a normal person into sugar shock. So here is our recipe with the sugar level much reduced.
Carrot Cake Recipe
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Ingredients
Cake:
3 cups unbleached all-purpose flour
1 1/2 cups sugar
1 teaspoon salt
1 Tbsp baking soda
1 Tbsp ground cinnamon
1 1/2 cups olive oil or grapeseed oil
4 large eggs, lightly beaten
1 Tbsp vanilla extract
1 1/2 cups shelled walnuts, chopped
1 1/2 cups shredded coconut
2 cups of shredded carrots
1 cup of drained crushed pineapple
Frosting:
8 oz cream cheese, at room temperature
6 Tbsp sweet butter, room temp
2 1/2 cups of confectioners' sugar
1 teaspoon vanilla extract
2 Tbsp lemon juice
Method
1 Preheat oven to 350 degrees F. Grease two 9 inch cake pans.
2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.
3 Pour batter into pans. Set on the middle rack of oven and bake for 50 minutes, until edges have pulled away from sides and a fork prong inserted into the center of the cake comes out clean. Cool on a cake rack.
4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.
5 Once cake is cooled, frost. Sprinkle top with chopped walnuts.
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Posted by Elise on Aug 13, 2003 and indexed Cake, Carrots, Frosting, Pineapple, Walnuts
I've made this carrot cake numerous times and it is always well recieved. In fact, my mother (who is the best baker I know), could not get enough!