Carrot Cake

In the beginning, Sheila’s mother drove her famous carrot cakes down to Manhattan daily from her Connecticut kitchen. The cake became a Silver Palate classic; it may now become yours as well.–Julee Rosso and Sheila Lukins

Carrot Cake Recipe

  • Quick Glance
  • 25 M
  • 4 H
  • Makes 10 to 12 portions


  • For the cake
  • Butter, for greasing the pan
  • 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 sweetened coconut
  • 1 1/3 cups puréed cooked carrots
  • 3/4 cup drained crushed pineapple
  • Cream cheese frosting
  • For the cream cheese frosting
  • 8 ounces cream cheese, at room temperature
  • 6 tablespoons unsalted butter, at room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Juice of 1/2 lemon (optional)


  • Make the cake
  • 1. Preheat the oven to 350°F (175°C). Grease two 9-inch springform pans.
  • 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.
  • Make the frosting
  • 5. Cream together the cream cheese and butter in a mixing bowl.
  • 6. Slowly sift in the confectioners’ sugar and continue beating until fully incorporated. The mixture should be free of lumps.
  • 7. Stir in the vanilla, and lemon juice if desired.
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