***Silver Palate Carrot Cake

By CheeseDiva

Bob Kelly does not usually like cake -- except this one!

Ingredients

• 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 - plus 3/8 c.- Barbara Robinson
• 3/4 cup drained crushed pineapple – only use 3/8 c.Barbara Robinson

Details

Adapted from rspb.org.uk

Preparation

Step 1

Preheat the oven to 350°F. Grease two 9-inch springform pans.
2
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
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.
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4. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.