"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Carrot Cake - The Silver Palate Recipe

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This recipe for Carrot Cake - The Silver Palate, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Feldman
Added: Wednesday, May 31, 2006


3c. unbleached flour
3c. sugar (try using 2)
1 tsp. salt
1T. baking soda
1T. cinnamon
1 1/2c. corn oil
4 large eggs, beaten lightly
1T. vanilla
1 1/2c. shelled walnuts, chopped
1 1/2c. shredded coconut
1 1/3c. pureed COOKED carrots
3/4c. drained crushed pineapple
8oz. cream cheese, room temperature
6T. unsalted butter, room temperature
3c. confectioner's sugar
1 tsp. vanilla
juice of 1/2 lemon, optional

Preheat oven to 350F. Grease two 9" layer pans and line with wax paper.
Sift flour, sugar, salt, baking soda and cinnamon into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrot and pineapple.
Pour batter into the pans. Set on middle rack of the oven and bake until the edges have pulled away from side and tester inserted in center comes out clean, about 35 minutes. Cool on cake rack 3 hours.
Make frosting by creaming together cream cheese and butter in a mixing bowl. Slowly sift in confectioners sugar and keep beating until fully mixed and smooth. Stir in vanilla and lemon juice. Fill and frost cooled cakes.
Note: Mr. Stowers' Favorite; an annual tradition at the Feldman-Stowers' house.




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