Silver Palate Carrot Cake Recipe
Silver Palate Carrot Cake Recipe combines grated carrots, walnuts, pineapple, and coconut for a moist, flavorful dessert. Spiced with cinnamon and topped with creamy lemon-tinged cream cheese frosting, this cake offers a perfect balance of sweetness and texture. Easy to prepare, it delivers rich taste and comforting warmth, making it a classic favourite for any dessert lover.
Equipment
- 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
Instructions
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.
Notes
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.