Silver Palate Carrot Cake Recipes

SILVER PALATE CARROT CAKE

Silver Palate Carrot Cake image

Make and share this Silver Palate Carrot Cake recipe from Food.com.

Provided by xpnsve

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

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

Steps:

Preheat the oven to 350°F Grease two 9-inch springform pans.
Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.
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.
Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.
Cream together the cream cheese and butter in a mixing bowl.
Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps.
Stir in the vanilla, and lemon juice if desired.

Nutrition Facts : Calories 899.3, Fat 46, SaturatedFat 14.8, Cholesterol 98.1, Sodium 634.8, Carbohydrate 116.9, Fiber 3.2, Sugar 88.6, Protein 9.3

SILVER CAKE

Silver Cake image

Make and share this Silver Cake recipe from Food.com.

Provided by Aroostook

Categories Dessert

Time 40m

Yield 20 serving(s)

Number Of Ingredients 8

Ingredients

2 1/4 cups flour
1 2/3 cups sugar
4 teaspoons baking powder
1 tablespoon salt
2/3 cup vegetable shortening
1 1/4 cups milk
1 teaspoon vanilla
5 egg whites, beaten

Steps:

Preheat oven to 350°.
Grease bottom of 9x13 cake pan.
Line with waxed paper; grease and flour waxed paper.
Beat flour, sugar, baking powder, salt, shortening, 3/4 cup milk and vanilla until well blended.
Beat in remaining milk and egg whites.
Bake in prepared pans 30 minutes.
Cool in pan on wire rack 10 minutes; transfer to rack; peel paper and finish cooling.
Frost as desired.
Or serve with fresh strawberries and cream.

Nutrition Facts : Calories 191.3, Fat 7.5, SaturatedFat 2.3, Cholesterol 2.1, Sodium 442.9, Carbohydrate 28.4, Fiber 0.4, Sugar 16.8, Protein 2.9

SILVER PALATE CREAM CHEESE FROSTING

SILVER PALATE CREAM CHEESE FROSTING image

Categories Cake Cheese Dessert Bake

Yield 10-12 servings

Number Of Ingredients 5

Ingredients

8 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3 cups confectioners' sugar
1 teaspoon vanilla extract
Juice of 1/2 lemon (optional)

Steps:

1. Cream together the cream cheese and butter in a mixing bowl. 2. Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps. 3. Stir in the vanilla, and lemon juice if desired. Frosting for a 2-layer cake

SILVER PALATE CARROT CAKE

SILVER PALATE CARROT CAKE image

Categories Cake Fruit Dessert Bake

Yield 10-12 servings

Number Of Ingredients 14

Ingredients

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
1-1⁄2 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
3/4 cup drained crushed pineapple
Cream Cheese Frosting (see recipe)

Steps:

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.

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In a medium saucepan over high heat, combine the carrots and enough water to cover. Bring to a boil, then reduce heat to maintain a simmer, and cook until the carrots are tender, 10 to 15 minutes.
Preheat the oven to 350°F (175°C). Adjust the oven rack to the center position and butter two 9-inch round cake pans or, in a pinch, springorm pans. If desired, line the pans with parchment paper cut to fit.
In a stand mixer or a large bowl with a handheld electric mixer, beat the cream cheese and butter until well combined and almost fluffy, 2 to 3 minutes. Your cream cheese and butter MUST be at room temperature, as noted in the ingredients list, to ensure a lumpless frosting.
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