Silver Palate Carrot Cake Recipe is a rich, moist cake loaded with carrots, walnuts, pineapple, and coconut, creating a wonderful blend of flavours.
This Silver Palate Carrot Cake Recipe offers a delicious balance of sweetness and spice that makes every bite satisfying.
I chose to make this Silver Palate Carrot Cake Recipe after seeing it featured in a famous cookbook and wanting to try its unique taste.
Now, I will guide you step by step through making this classic Silver Palate Carrot Cake Recipe.
About This Silver Palate Carrot Cake Recipe
The Silver Palate Carrot Cake Recipe is a timeless dessert known for its moist, flavorful layers packed with grated carrots, chopped walnuts, crushed pineapple, and shredded coconut.
The combination of these ingredients creates a rich texture and a perfect balance of sweetness and spice. The main speciality of this Silver Palate Carrot Cake Recipe lies in its use of pineapple and coconut, which add unique moisture and depth, making it more flavourful and distinct from traditional carrot cakes.
The cream cheese frosting completes this classic treat beautifully.
How To Prepare Silver Palate Carrot Cake Recipe?
Recipe Overview
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Yield: 16 servings
Main Kitchen Utensils
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups & spoons
- Food processor (for carrot puree)
- Wire rack
- 9-inch round cake pans (x3)
Ingredients
For The Cake Batter:
- Butter (for greasing the pans)
- 3 cups unbleached all-purpose flour
- 3 cups granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking soda
- 4 large eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 1½ cups chopped walnuts
- 1⅓ cups cooked, pureed carrots
- ¾ cup canned crushed pineapple, well drained
- 1½ cups sweetened shredded coconut
- 1 tablespoon ground cinnamon
- 1½ cups corn oil or vegetable oil
For The Cream Cheese Frosting:
- 8 oz cream cheese, softened
- Juice of ½ lemon
- 6 tablespoons unsalted butter, softened
- 3 cups confectioners’ sugar (powdered sugar), sifted
- 1 teaspoon pure vanilla extract
How To Make Silver Palate Carrot Cake Recipe?
Step 1. Get Your Oven And Pans Ready
Start by heating your oven to 350°F (175°C). Take three 9-inch round cake pans and butter them really well. Then, line the bottoms with parchment paper, grease again, and sprinkle a little flour over the pans to keep the cakes from sticking.
Step 2. Combine The Dry Ingredients
In a big bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon until everything is evenly mixed.
Step 3. Add The Wet Ingredients
Pour in the oil, add the lightly beaten eggs, and the vanilla extract to the dry mix. Stir everything together gently don’t over mix, just enough to bring it all together.
Step 4. Fold In The Extras
Carefully fold in the chopped walnuts, pureed cooked carrots, crushed pineapple, and shredded coconut. The batter will be quite thick, so take your time.
Step 5. Fill The Pans And Bake
Divide the batter evenly between the three prepared pans. Smooth the tops with a spatula then bake for about 50 to 60 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean.
Step 6. Cool The Cakes
Take the pans out of the oven and let the cakes cool for about 10 minutes. After that, turn them out onto wire racks, peel off the parchment paper, and let them cool completely.
Step 7. Make The Cream Cheese Frosting
In a medium bowl, beat the softened cream cheese and butter until smooth. Add lemon juice, vanilla extract, and powdered sugar, then beat until the frosting is light and spreadable.
Step 8. Put The Cake Together
Once the cakes are fully cooled, place one layer on your serving plate. Spread some frosting over the top. Repeat with the next two layers, then cover the top and sides with the remaining frosting.
Step 9. Chill And Enjoy
For the best taste and texture, pop the cake in the fridge for at least an hour before serving. Let it come to room temperature before you slice it.
Note
I highly recommend preparing this cake a day ahead. The flavours deepen overnight, and the texture becomes even tenderer.
Just keep it covered in the fridge, and bring it to room temperature before serving for the best experience.
Nutrition Facts Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 350 |
| Fat | 22g |
| Saturated Fat | 7g |
| Carbohydrates | 38g |
| Sugar | 28g |
| Protein | 4g |
| Fiber | 2g |
| Sodium | 210mg |
Serving Suggestions
1. Serve the carrot cake slightly chilled to keep it moist and flavourful.
2. Pair slices with a cup of strong black coffee or spiced chi.
3. Garnish the plate with fresh orange zest to brighten the taste.
4. Serve alongside a few fresh berries for a touch of natural sweetness.
5. Drizzle a small amount of honey or maple syrup over the cake for extra richness.
Tips And Variations
Tips
➢ Use freshly grated carrots for the best texture and flavour.
➢ Don’t skip draining the pineapple if you add it, excess moisture can make the cake soggy.
➢ Let the cake cool completely before frosting to prevent melting.
Variations
➢ Swap walnuts for toasted pecans for a slightly different nutty flavour.
➢ Add shredded coconut for a tropical twist.
➢ Use brown sugar instead of white sugar for a richer taste.
How To Make Silver Palate Carrot Cake Recipe Tastier?
To make Silver Palate Carrot Cake Recipe tastier, use fresh carrots and toast the walnuts to enhance their flavour.
Adding a small amount of freshly grated nutmeg along with cinnamon gives the cake a warmer, richer taste. Use pure vanilla extract and fresh lemon juice in the frosting to brighten the flavours.
Letting the Silver Palate Carrot Cake Recipe rest overnight allows all the ingredients to blend together, creating a moist, flavourful cake that tastes even better the next day.
Why Peoples Like Silver Palate Carrot Cake Recipe?
People enjoy Silver Palate Carrot Cake Recipe because of its rich, moist texture and the delightful combination of flavours from carrots, walnuts, pineapple, and coconut.
The Silver Palate Carrot Cake Recipe offers a unique balance of sweetness and spice that appeals to many tastes.
The cream cheese frosting adds a smooth, tangy finish that complements the Silver Palate Carrot Cake Recipe depth perfectly.
This Silver Palate Carrot Cake Recipe stands out due to its fresh ingredients and comforting flavours, making it a favourite choice for gatherings and special moments.
Storage & Make Ahead
Store Silver Palate Carrot Cake Recipe covered in the refrigerator to keep the cream cheese frosting fresh and prevent the cake from drying out.
Wrap the Silver Palate Carrot Cake Recipe tightly in plastic wrap or use an airtight container for best results. The Silver Palate Carrot Cake Recipe can be made a day ahead to allow flavours to meld and improve moisture.
For longer storage, freeze the unfrosted cake layers wrapped well in plastic and foil. Thaw completely before frosting and serving for optimal taste and texture.
Frequently Asked Questions
Is It Possible To Substitute Walnuts?
Pecans or almonds work well as alternatives.
How To Prevent The Cake From Drying Out?
Store in an airtight container and avoid over baking.
Can Shredded Coconut Be Omitted?
Yes, but it adds flavour and texture.
What Type Of Oil Is Best?
Vegetable or corn oil provides moistness without overpowering flavours.
Conclusion
Silver Palate Carrot Cake Recipe was simple to prepare and turned out wonderfully delicious. I really enjoyed baking it and hope it inspires you to try it as well.
The flavours blend beautifully, making every bite satisfying. I look forward to hearing how tasty your cake is once you’ve made it. Enjoy the process and the delicious results!
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Silver Palate Carrot Cake Recipe
Ingredients
Equipment
Method
- Start by heating your oven to 350°F (175°C). Take three 9-inch round cake pans and butter them really well. Then, line the bottoms with parchment paper, grease again, and sprinkle a little flour over the pans to keep the cakes from sticking.
- In a big bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon until everything is evenly mixed.
- Pour in the oil, add the lightly beaten eggs, and the vanilla extract to the dry mix. Stir everything together gently don’t over mix, just enough to bring it all together.
- Carefully fold in the chopped walnuts, pureed cooked carrots, crushed pineapple, and shredded coconut. The batter will be quite thick, so take your time.
- Divide the batter evenly between the three prepared pans. Smooth the tops with a spatula then bake for about 50 to 60 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean.
- Take the pans out of the oven and let the cakes cool for about 10 minutes. After that, turn them out onto wire racks, peel off the parchment paper, and let them cool completely.
- In a medium bowl, beat the softened cream cheese and butter until smooth. Add lemon juice, vanilla extract, and powdered sugar, then beat until the frosting is light and spreadable.
- Once the cakes are fully cooled, place one layer on your serving plate. Spread some frosting over the top. Repeat with the next two layers, then cover the top and sides with the remaining frosting.
- For the best taste and texture, pop the cake in the fridge for at least an hour before serving. Let it come to room temperature before you slice it.
Notes
Nutrition Facts
Calories: 350 | Fat: 22g | Saturated Fat: 7g | Carbohydrates: 38g | Sugar: 28g | Protein: 4g | Fiber: 2g | Sodium: 210mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”