Silver Palate Carrot Cake
The Silver Palate Carrot Cake is a timeless, flavor-packed classic that takes carrot cake to the next level. Bursting with warmth and texture, this moist cake is enriched with fresh grated carrots, shredded coconut, and crushed pineapple for a delightful combination of sweetness and tropical flair. Chopped walnuts or pecans add a satisfying crunch, while a rich, creamy frosting made from tangy cream cheese and butter perfectly complements each bite. With its easy-to-follow instructions, this recipe is ideal for both special occasions and everyday indulgence. Perfectly spiced with ground cinnamon and baked to golden perfection, this show-stopping dessert is a must-try for anyone craving the best homemade carrot cake.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 eggs
- 1.5 cups vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened shredded coconut
- 2 cups freshly grated carrots
- 0.5 cup canned crushed pineapple, well-drained
- 1 cup chopped walnuts or pecans
- 8 ounces cream cheese
- 6 tablespoons unsalted butter, softened
- 1.5 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until well combined.
In another large bowl, beat the eggs. Add the vegetable oil and vanilla extract, whisking until smooth.
Gradually stir the wet ingredients into the dry ingredients, mixing just until combined.
Fold in the shredded coconut, grated carrots, crushed pineapple, and chopped nuts using a spatula, ensuring that everything is evenly distributed.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 45 to 50 minutes, until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
To prepare the frosting, beat the softened cream cheese and butter in a mixing bowl until light and fluffy.
Gradually add the powdered sugar and vanilla extract, beating until smooth and creamy.
Once the cakes are completely cooled, spread an even layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake as desired.
Serve immediately or refrigerate until ready to enjoy.
Nutrition Facts
Calories |
9175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 612.9 g | 786% | |
| Saturated Fat | 195.5 g | 978% | |
| Polyunsaturated Fat | 205.0 g | ||
| Cholesterol | 973 mg | 324% | |
| Sodium | 6207 mg | 270% | |
| Total Carbohydrate | 905.6 g | 329% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 633.4 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 694 mg | 53% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3544 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
