Carrot Cake - Silver Palate

By

from Real baking w/Rose

carrot puree:
Peel, and cut whole carrots into coins; boil until they are very soft then drain and puree in a food processor.

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Ingredients

  • My most favorite carrot cake recipe is the one from the Silver Palate cookbook (the original version) which I have modified ever so slightly by using pecans and not walnuts.
  • 3 3 3 cups flour (all purpose is fine, don’t use cake flour)
  • 3 3 3 cups sugar
  • 1 1 1 tbl baking soda
  • 1 1 1 tbl cinnamon
  • 1 1 1 tsp salt
  • Put the above into a mixer bowl with the paddle and mix for a min or so until it is well combined. Then add
  • 12 12 12 oz vegetable oil
  • 4 4 4 eggs
  • 1 1 1 tbs vanilla extract
  • to til combined and remember to scrape the bottom of the mixer bowl.
  • 11 11 oz carrot puree (I like it best with a fine puree - baby food fine - but it’s ok if it is a very little bit chunky)
  • 6.25 6.25 6.25 oz well drained crushed pineapple
  • 6 6 6 oz pecans
  • 7 7 7 oz shredded coconut
  • Signature

Preparation

Step 1

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