Silver Palate Carrot Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.
• 5 cream together the cream cheese and butter in a mixing bowl.
• 6 slowly sift in the confectioners’ sugar and continue beating until fully incorporated. the mixture should be free of lumps.
• 7 stir in the vanilla, and lemon juice if desired.