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Carrot Wedding Cake with Fresh Lilies and Cream Cheese Frosting

April 26, 2010

Karen Rivera's Carrot Wedding Cake

Every gourmet take-out and retro diner I’ve worked in used this recipe for their own “legendary” version. Shelia Lukins, of Silver Palate fame, had her mother bake this for her shop daily and bring it in from Connecticut. It was the base for dozens of my wedding cakes.

Shelia is now catering for a more celestial crowd, having passed away last August. This recipe lives on, however, in every bakery, deli, take-out and home style cafe.  I make this one at least once a month. It makes a healthy tasting cupcake that freezes well.


3 cups unbleached all-purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups shelled walnuts, chopped
1 1/2  cups shredded coconut
1 1/2 cups puréed cooked carrots
3/4 cup drained crushed pineapple
Cream Cheese Frosting (recipe follows)

1. Preheat the oven to 350°F. Grease two 9-inch springform pans with softened butter.

2. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.

3. 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.

4. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.

(10 to 12 portions)

From the book “The Silver Palate Cookbook” by Julee Rosso & Sheila Lukins. Copyright 2007 by Julee Rosso and Sheila Lukins. Published by Workman Publishing.

***

Cream Cheese Frosting

8 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3 cups confectioners’ sugar
1 teaspoon vanilla extract
Juice of 1/2 lemon (optional)

1. Cream together the cream cheese and butter in a mixing bowl.

2. Slowly sift in the confectioners’ sugar and continue beating until smooth. The mixture should be free of lumps.

3. Stir in the vanilla, and lemon juice if desired.

(Frosting for a 2-layer cake)

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2 Comments leave one →
  1. April 26, 2010 11:16 pm

    This I would like to try. No wedding in the family but for mothers day.. thanks

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