Best 4 Silver Palate Carrot Cake Recipes

For those who have a sweet tooth and an appreciation for classic desserts, the Silver Palate Carrot Cake stands as an iconic culinary delight. This tantalizing treat has captured the hearts and palates of dessert enthusiasts worldwide with its moist and flavorful texture, perfectly balanced sweetness, and distinctive cream cheese frosting. Whether you're a seasoned baker or just starting your culinary journey, embarking on the quest to create the ultimate Silver Palate Carrot Cake can be a rewarding and delightful endeavor. In this article, we will guide you through the process of selecting the finest ingredients, mastering the art of balancing flavors, and decorating your cake with flair, ensuring that your creation becomes a centerpiece of any occasion, leaving a lasting impression on your taste buds and those of your loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

SILVER PALATE CARROT CAKE

Silver Palate Carrot Cake image

Make and share this Silver Palate Carrot Cake recipe from Food.com.

Provided by xpnsve

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

butter, for greasing the pan
3 cups unbleached all-purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 cup corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups walnuts, shelled, chopped
1 1/2 cups shredded coconut
1 1/3 cups carrots, cooked, pureed
3/4 cup crushed pineapple, drained
8 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, room temperature
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 lemon, juice of

Steps:

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 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.
Cream together the cream cheese and butter in a mixing bowl.
Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps.
Stir in the vanilla, and lemon juice if desired.

Nutrition Facts : Calories 899.3, Fat 46, SaturatedFat 14.8, Cholesterol 98.1, Sodium 634.8, Carbohydrate 116.9, Fiber 3.2, Sugar 88.6, Protein 9.3

SILVER PALATE CARROT CAKE

SILVER PALATE CARROT CAKE image

Categories Cake Fruit Dessert Bake

Yield 10-12 servings

Number Of Ingredients 14

Ingredients

Butter, for greasing the pan
3 cups unbleached all-purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1-1⁄2 cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups shelled walnuts, chopped
1-1/2 cups shredded coconut
1-1/3 cups puréed cooked carrots
3/4 cup drained crushed pineapple
Cream Cheese Frosting (see recipe)

Steps:

1. Preheat the oven to 350°F. Grease two 9-inch springform pans. 2. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple. 3. 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. 4. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.

THE SILVER PALATE CARROT CAKE

THE SILVER PALATE CARROT CAKE image

Categories Vegetable

Yield 12-16

Number Of Ingredients 19

Ingredients

Cake:
3 cups unbleached all-purpose flour
2 cups sugar
1 teaspoon salt
1 Tbsp baking soda
1 Tbsp 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 (more whole or chopped for topping)
1 1/2 cups sweetened, shredded coconut
2 cups of finely grated carrots
1 cup of drained crushed pineapple
Frosting:
8 oz cream cheese, at room temperature
6 Tbsp unsalted butter, room temp
2 1/2 cups of confectioners' sugar
1 teaspoon vanilla extract
2 Tbsp lemon juice

Steps:

1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds. 2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple. 3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip 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 cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top.

CARROT CAKE (SILVER PALATE) RECIPE - (4/5)

Carrot Cake (Silver Palate) Recipe - (4/5) image

Provided by Sally1157

Number Of Ingredients 22

Ingredients

Cake:
Carrot Cake Recipe
Print OptionsPrint (no photos)Print (with photos)
Ingredients
3 cups unbleached all-purpose flour
2 cups sugar
1 teaspoon salt
1 Tbsp baking soda
1 Tbsp 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 (more whole or chopped for topping)
1 1/2 cups sweetened, shredded coconut
2 cups of finely grated carrots
1 cup of drained crushed pineapple
Frosting:
8 oz cream cheese, at room temperature
6 Tbsp unsalted butter, room temp
2 1/2 cups of confectioners' sugar
1 teaspoon vanilla extract
2 Tbsp lemon juice

Steps:

Method 1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds. 2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple. 3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip 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 cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top. Serves 12-16.

Tips:

Use fresh carrots: Freshly grated carrots give the cake a moist and flavorful texture.
Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
Toast the walnuts: Toasting the walnuts enhances their flavor and adds a nice crunch to the cake.
Use a bundt pan: A bundt pan creates a beautiful, fluted cake.
Let the cake cool completely before frosting: This will help the frosting set properly.

Conclusion:

This Silver Palate Carrot Cake is a classic recipe that is sure to impress. It's moist, flavorful, and has the perfect amount of sweetness. With its beautiful bundt shape and creamy cream cheese frosting, this cake is a showstopper that is perfect for any occasion.