Oh no, not another carrot cake! Honest, I wouldn't have submitted this if it wasn't absolutely fantastic!!!! I got this from the Silver Palate Cookbook. The carrots are pureed, not shredded. What a difference it makes!
Provided by Sharon123
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350*.
- Grease two 9 inch layer cake pans lined with wax paper.
- (I use a 9x12 pan).
- Sift dry ingredients into a bowl.
- Add oil, eggs and vanilla.
- Beat well.
- Fold in walnuts, coconut, carrots and pineapple.
- Pour batter into the prepared pans.
- Set on the middle rack of the oven and bake for 35 to 45 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean.
- Cool on a cake rack for 3 hour.
- Fill cake and frost sides with cream cheese frosting.
- Dust top with confectioners' sugar.
- Cream Cheese Frosting: 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 of you use it.
- Frosts a 2 layer cake.
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Shirley Drybones
[email protected]This was a great recipe! The cake was moist and flavorful, and the frosting was creamy and delicious.
mdnayem hossain
[email protected]I made this cake for a potluck and it was a hit! Everyone loved it.
Ronero Flores
[email protected]This was my first time making carrot cake and it was so easy! The instructions were clear and concise. The cake turned out beautifully and tasted even better.
Sholarin Titilayo
[email protected]I've made this carrot cake several times and it always turns out great! It's a family favorite.
TheBritBoi
[email protected]This carrot cake is moist and delicious! I made it for my family and they loved it. The cream cheese frosting is the perfect compliment to the cake. I will definitely be making this cake again.