Carrot Cake

Carrot Cake Recipe

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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Recipe Testers Reviews

Emily Fleak

Jun 09, 2007

This was beyond the best carrot cake I have ever had. I have never put puréed carrots into a cake, but it was great. Very moist, not too sugary, light, and airy. This is my new go-to dessert.


    1. Sharon, it’s more than substituting ingredients for the flour. There’s a delicate balance that has to be struck to make up for what gluten-free ingredients can’t do that flour can. I think finding a good g-f carrot cake would be the best way to go, or check out our gluten-free banana bread, which is very popular.

    1. Renee, in general, you can let cake layers cool, remove them from the pan, wrap them well in plastic wrap, and freeze them for up to a couple months and then let them thaw prior to assembling and frosting as a layer cake. However, because of the carrots and pineapple in carrot cake, I’m concerned that the moisture in the vegetable and fruit may result in a soggy texture after the cake’s been thawed. I think you could wrap it up and refrigerate it for a day or two at most if you need to make it ahead of time for a special occasion, but I wouldn’t freeze it.

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