Silver Palate Carrot Cake
Ingrediënten
Makes: 12 To 16 Servings
- 6 Medium Carrots About 14 To 15 Ounces
- Vegetable Shortening And Flour For Prepping The Pans See Cake Note
- ¾ Cup 8-Ounce Can Crushed Pineapple, Drained
- 1½ Cups Finely Chopped Walnuts
- 3 Cups Unbleached Flour
- 3 Cups Granulated Sugar
- 1 Teaspoon Salt
- 1 Tablespoon Baking Soda
- 1 Tablespoon Ground Cinnamon
- 1½ Cups Corn Oil
- 4 Large Eggs At Room Temperature, Lightly Beaten
- 1 Tablespoon Vanilla Extract
- 1½ Cups Loosely Packed Sweetened Shredded Coconut
- Cream Cheese Frosting For A 3-Layer Cake
Instructies
- Wash And Peel The Carrots.
- Trim Off The Tops, And Slice The Carrots Into ¼" Pieces.
- Place Them In A Medium-Size Saucepan, And Add Water Just To Barely Cover Them.
- Place The Pan Over High Heat And Bring To A Boil, Then Reduce The Heat To Medium-Low And Let The Carrots Simmer, Uncovered, Until Fork-Tender, About 15 Minutes.
- Drain The Carrots, And Place Them In A Food Processor Fitted With A Steel Blade.
- Pulse For 45 To 60 Seconds Or Until They Are Coarsely Pureed And Yield 1⅓ Cups.
- Set Aside.
- Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
- Grease And Flour Three 9" Round Cake Pans, And Shake Out The Excess Flour.
- Set The Pans Aside.
- Drain The Pineapple Well In A Sieve.
- Put The Walnuts On A Baking Sheet And Place In The Oven To Toast Until Lightly Browned, 5 To 7 Minutes.
- Remove The Walnuts, And Set Aside To Cool.
- Sift Together The Flour, Sugar, Salt, Baking Soda, And Cinnamon In A Large Mixing Bowl.
- Add The Oil, Eggs, And Vanilla.
- With A Large Spoon, Stir The Wet Ingredients Together And Then Sift Into The Dry Ingredients Until Just Combined.
- The Batter Will Be Thick.
- Fold In The Coconut, Carrots, Pineapple, And Walnuts Until Well Blended.
- Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
- Bake The Cakes Until They Turn Dark Brown And A Toothpick Inserted In The Center Comes Out Clean, 32 To 37 Minutes.
- Remove The Cakes To A Wire Rack To Cool For 10 Minutes.
- Run A Knife Around The Edges Of The Pans, And Give The Pans A Gentle Shake.
- Invert Them Once And Then Again Onto The Rack To Cool Right Side Up, 30 Minutes.
- While The Layers Cool, Prepare The Frosting.
- To Assemble The Cake, Place 1 Layer On A Cake Plate And Spread With A Generous ¾ Cup Of Frosting.
- Top With The Second Layer And Repeat.
- Top With The Third Layer, And Spread The Frosting On The Top And Sides Of The Cake.
- Chill For At Least 30 Minutes To Make Slicing Easier.
Notes / Tips / Wine Advice:
Cake Note:
To Make These Layers Containing Pineapple And Coconut Easy To Remove From The Pan, Grease And Flour Generously. Or Line The Pan Bottoms With A Round Of Parchment Paper.
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