Silver Palate Carrot Cake

• 分量: 12 servings

材料

3 cups unbleached all-purpose flour

3 cups sugar

1 teaspoon salt

1 tablespoon baking soda

1 tablespoon cinnamon

1 ½ cups corn oil

4 large eggs, lightly beaten

1 tablespoon vanilla extract

1½ cups shelled walnuts, chopped

1½ cups shredded coconut

1⅓ cups puréed cooked carrots

¾ cup drained crushed pineapple

Topping:

8 ounces cream cheese, at room temperature

6 tablespoons sweet butter, at room temperature

3 cups confectioners’ sugar

1 teaspoon vanilla extract

Juice of ½ lemon (optional)

手順

For the cake: Preheat oven to 350°F. Grease two 9-inch layer cake pans lined with wax paper.

Sift dry ingredients into a bowl. Add oils, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.

Pour batter into prepared pans. Set on the middle rack of the oven and bake for 30 to 35 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 hours.

For the 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 if you use it.

Fill cake and frost sides with cream-cheese frosting. Dust top with confectioners’ sugar

メモ

Additional Tips:

We used canola oil instead of the corn oil for a lighter flavor.

We started with 1½ cups walnut halves (shelled), then chopped them. Pecans work well, too.

Since sweetened long-shred coconut was the typical coconut available at the time of the recipe’s creation, that’s what we used. It is also easy to find in most supermarkets.

We started with 1 pound of peeled “baby” carrots and simmered them in 1 1/2 cups of water until fork tender. Then we puréed them in a food processor fitted with a metal blade. You will probably have extra, but better than not enough.

We chose to use pineapple packed in juice as opposed to sugar syrup for a fresher fruit flavor.

Our cakes took almost 45 minutes to bake. You might try baking this at 325°F for more even baking as the cake is very dense.

We did add the lemon juice to the frosting.

The recipe offers no storage recommendations. We found that the cake lasted at room temperature under a cake dome for 2 days. Refrigerated, you might get an extra day, but bring to room temperature before serving.