Carrot cake is a classic dessert that has been around for generations. It’s a favorite of any party or gathering and the perfect way to end a meal. The Silver Palate Carrot Cake is a recipe that has been passed down for many years and is sure to be a hit with family and friends. This sweet and moist carrot cake is packed with flavor and topped with a delicious cream cheese frosting. It’s easy to make and sure to be a crowd-pleaser.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups freshly grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup golden raisins
Instructions
- Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat the oil, sugars, eggs, and vanilla extract until light and fluffy.
- Stir in the grated carrots, walnuts, and raisins.
- Add the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- To frost, beat 8 ounces softened cream cheese, 1/4 cup melted butter, and 1 teaspoon vanilla extract until light and fluffy. Gradually add 3 cups confectioners’ sugar, beating until smooth.
- Frost the top and sides of the cooled cake and serve.
This Silver Palate Carrot Cake is sure to be a hit at any gathering. It’s a classic recipe that will be loved by all. Enjoy!
