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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I used this recipe countless times when working for a catering/deli business in Phoenix. It is delicious and always got wonderful comments from our customers. (A vice-president at US West Communications said he had tried carrot cake all over the world and this was his favorite). It is from 'The Silver Palate' cookbook Ingredients:
3 cups unbleached all-purpose flour |
3 cups granulated sugar |
1 teaspoon salt |
1 tablespoon baking soda |
1 tablespoon ground cinnamon |
1 1/2 cups corn oil |
4 large eggs |
1 tablespoon vanilla extract |
1 1/2 cups walnuts, chopped |
1 1/2 cups shredded coconut |
1 1/3 cups carrots, cooked, pureed |
3/4 cup crushed pineapple, drained |
cream cheese frosting |
Directions:
1. Preheat Oven to 350 degrees.
2. Grease and flour Two 9 inch cake pans.
3. Sift the dry ingredients into a bowl.
4. In a seperate bowl cream the eggs, oil and vanilla.
5. Add the wet ingredients to the dry and mix well, then fold in the walnuts, coconut, carrots and pineapple.
6. Pour into cake pans and cook on center rack for 50 minutes, until edges are pulling back a bit and a toothpick check in center comes out clean.
7. Place on rack until completely cool (can take a couple hours) then frost with Cream Cheese Frosting.
8. (Alternatively this can be cooked in a square or rectangle pan, frosted and served directly from pan instead of as a 2 layer cake).
9. (I estimated the Prep time assuming one has pre-cooked, cooled and pureed the carrots - I cut in 1 inch sections, steam until well cooked, cool then simply mash by hand).
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