Go Back
Silver Palate Carrot Cake Recipe

Silver Palate Carrot Cake

The Silver Palate Carrot Cake is a timeless dessert known for its perfect balance of moist texture, aromatic spices, and tangy cream cheese frosting. This recipe is easy to make and yields a flavorful, light, and tender cake. A classic choice for celebrations or casual gatherings, this carrot cake remains a favorite for its rich yet not overly sweet taste, enhanced with fresh carrots, walnuts, and a hint of cinnamon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • For the cake:
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups grated carrots about 4 medium carrots
  • 1 cup chopped walnuts optional
  • 1 teaspoon vanilla extract
  • For the frosting:
  • 8 oz cream cheese softened
  • ¼ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • 2 9-inch round cake pans
  • Electric mixer or whisk
  • Grater for carrots
  • Mixing bowls
  • Spatula
  • Cooling rack
  • Knife for frosting

Method
 

  1. Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. Combine wet ingredients: In another bowl, whisk together eggs, oil, and vanilla extract until well combined.
  4. Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Add carrots and walnuts: Fold in the grated carrots and walnuts (if using).
  6. Bake the cake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cakes: Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.
  8. Make the frosting: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, and continue to beat until the frosting is creamy and fluffy.
  9. Frost the cake: Once the cakes are completely cool, spread a generous layer of frosting between the layers and on top of the cake.
  10. Serve and enjoy: Slice and serve the cake. Enjoy!
    Silver Palate Carrot Cake Recipe

Notes

  • Storage: Store the carrot cake in an airtight container in the refrigerator for up to 5 days.
  • Customization: Add raisins, coconut flakes, or other nuts for extra flavor and texture.
  • Frosting Tip: Ensure the cream cheese and butter are softened to room temperature for a smooth frosting texture.
  • Make Ahead: The cake can be made a day ahead and stored in the refrigerator for even more flavor.
  • Silver Palate Carrot Cake Recipe