Carrot Cake Silver Palate Recipe 45

THE SILVER PALATE'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan.
• Cut the chocolate and butter into small pieces and place in a large bowl. Pour 1 cup boiling water over them; let stand until melted. Stir in the vanilla and sugar, then whisk in the egg yolks, one at a time.
• In a small bowl, mix the baking soda and sour cream and whisk into the chocolate mixture. Sift the flour and baking powder and add to the batter, mixing thoroughly.
• Beat the egg whites until stiff but not too dry. Stir a quarter of the egg whites thoroughly into the batter. Gently fold in the remaining whites.
• Pour the batter into the prepared pan. Set on the center rack of the oven and bake until a cake tester inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, unmold and cool completely before frosting.
• To make the frosting: Place all the ingredients in a heavy saucepan over low heat and whisk until smooth. Spread on the cake while the frosting is still warm.

SILVER PALATE CARROT CAKE

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.

LEVY RESTAURANT SIGNATURE HOMEMADE CARROT CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350 Grease 2 10 inch cake pans and set aside. Mix together in a large bowl, the oil, sugar, eggs,carrots,nuts, pineapple,coconut and raisins. In another bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Add the carrot mixture and blend. Pour the batter into the cake pans and bake for 35 to 40 minutes until done. Remove from oven and cool for 30 minutes. Release the cakes from the pans and cool completely before cutting and frosting. Cut cakes in 3 equal layers (a total of 6 layers). Assemble the carrot cake, one layer at a time, frosting each layer. Finish the carrot cake with a layer of cream cheese frosting on top. Do not frost the side of the cake, this gives the cake that special homemade country style look. Garnish with toasted walnuts and coconut. FROSTING: Beat together the cream cheese, butter, and vegetable shortening for 15 minutes. Mixture must be very smooth and light. Add the powdered sugar and vanilla and mix until smooth, about 3 minutes.

CARROT CAKE (SILVER PALATE) RECIPE - (4/5)

Steps:

• Method 1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds. 2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple. 3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack. 4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice. 5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top. Serves 12-16.

ULTIMATE CARROT CAKE

Steps:

• Prepare muffin tins with papers (about 48 regular cupcakes) or two 9-inch round cake pans (2 inch sides) with parchment and oil.
• Preheat oven to 350 degrees F.
• Coarsely grate the carrots in a food processor using the grater attachment.
• Chop them into finer pieces with the medal blade attachment in the food processor, if you want the texture of the cake a little bit finer.
• Mix together the eggs, sugar, oil, brown sugar, vanilla extract and orange zest.
• Mix together all of the dry ingredients in a bowl with a whisk.
• Add the dry ingredients to the egg mixture.
• Add the finely chopped carrots, walnuts (or coconut), and raisins (or dried cherries).
• Pour the batter into the prepared pans or scoop into cupcake papers (fill 3/4 full).
• Bake cupcakes for about 18-25 minutes, or until tester comes out clean.
• Bake 9-inch cakes for about 35-40 minutes, or until tester comes out clean.
• Cool in pan(s) on wire rack for 10-15 minutes.
• Make frosting by combining all frosting ingredients and beating well, until fluffy.
• NOTE: If you like lots of frosting, double this recipe, but you'll have some left over, even if you are generous with it while frosting the cake. But it's delicious on EVERYTHING!
• To assemble the cake, remove from pan(s) and peel off the parchment paper from the bottom, place on cardboard rounds.
• With a thin serrated knife slice off the very top of the cake layer, using a sawing motion, to level the tops, if desired.
• Cut the cake layers into 2 equal layers. Slide the layers onto a cardboard round or any other flat surface.
• Using an offset spatula spread about 1½ cups of the frosting evenly over the surface of the first layer.
• Top with the next layer and repeat for the rest of the layers.
• Place about 2 cups of the icing on the top of the cake and spread evenly.
• Spread the icing onto the sides of the cake.
• Using the spatula, create swirls in the frosting on the cake. This cream cheese frosting is very soft so you won't want to try for anything too exacting.
• Press additional shredded coconut onto the sides of this cake, as a garnish, if desired.

MOTHER BERTA'S CARROT CAKE

Steps:

• 1. Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender, about 10 minutes. Drain and puree in a food processor or blender. Set aside.
• 2. Grate the remaining carrot; reserve.
• 3. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. Line the bottom with waxed paper and grease the paper.
• 4. Sift the flour, sugar, baking soda and cinnamon into a large bowl. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
• 5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
• 6. Cool the cake in the pan for 10 minutes before unmolding it onto a rack, then let the cake cool completely.
• 7. Prepare the frosting: Mix the cream cheese and butter together in a bowl. Slowly add the confectioners' sugar. Stir in the vanilla and lemon juice. Frost the cake.

SILVER PALATE CARROT CAKE

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.