Carrot Pineapple Cake

There are certain events in life that pave a path before you, sometimes without you even realizing it. Such events in my life took place around 21 years ago soon after I became a bride. The difficult thing in this is that I had already made plans for my future early in my college years. Studying art and music led me on a course and set my feet to traveling with a band through America and Europe, but my journeying always led me home, back into the comfort of my mothers kitchen, gleaning from her and her mothers passion for cooking and creating a warm atmosphere for their families.

I knew I loved cooking but there was a fear that the course of tying myself to a kitchen would demean the carefree spirit that I had inside of me, needing to be an explorer and adventurer in the world around me. Luckily when I got married my husband and I moved around enough to satisfy and maybe even wear out the adventurer in me for the time. My new adventures were in the meeting and making relationships with woman whom I would bond with and learn from.

What does all this have to do with carrot cake you ask.. I gather it has to do with how I came into possession of this recipe, or better yet this cookbook. I remember one day sharing with a friend, no.. complaining to a friend that my cupboards were a little too bare for comfort. Mind you, I was still a newlywed learning the ropes. Her question to me was, “Do you have flour and eggs?” Well, yes I said! Her life guiding response was, “Bake my friend, bake!” She was an inspiration and from that point on I started baking homemade-yeasted breads, fresh pastas, biscuits and cakes. My Basque hubby was a happy man! I knew this, I had this instruction.. it was in my genes to take the freshest ingredients and create healthy homemade meals.. but I was dead set against being the traditional housewife that was expected of an Italian gal.

My next step was cookbooks. I was given the favorites like Good Housekeeping and The Betty Crocker Cookbook for wedding gifts, I even had my Italian Regional books that were handed down to me, but I was intent on finding the newest and most praised cookbooks on the local shelves. Luckily for me I had a sister in law who knew her way around the cookbook aisles and gave me The New Basics from Julee Rosso and Sheila Lukins, it became my new best friend and from there I purchased another favorite, The Silver Palate. Love, LOVE these books! They are great teaching books that had sparked my interest in gourmet nouveau cooking. Enter.. this wonderful and moist Carrot Cake recipe that has become a birthday tradition for my husband. He loves carrot cake and of all the recipes I have ever tried, even ones from my mom, this is the best!

Hope you enjoy!!

The Silver Palate's Carrot Cake

3 cups unbleached all-purpose flour
3 cups granulated 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 1/3 cups pureed cooked carrots
3/4 cup drained crushed pineapple
Cream Cheese Frosting
Confectioners' sugar, for dusting top

1. Preheat oven to 350F. Grease two 9-inch springform pans.
2. Sift flour, sugar, salt, baking soda and cinnamon into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.
3. Divide batter between prepared pans and smooth tops with a rubber spatula. Set on the middle rack of the oven and bake until edges have pulled away from sides and a cake tester inserted in center comes out clean, about 50 minutes.
4. Cool 15 minutes, then remove sides of pans and place layers still on pan bottoms on cake racks to cool completely, 3 hours.
5. Gently remove layers from pan bottoms and use Cream Cheese Frosting to fill cake and frost the sides. Dust top of cake with confectioners' sugar.
Serves 10 to 12.

Recipe courtesy of The Silver Palate Cookbook, 25th Anniversary Edition, by Julee Russo and Sheila Lukins (Workman Publishing, 2007)


Skip to Malou said...

OMG... that last picture is calling out my name. I just want to stick my finger right in and lick it!

Joanne said...

There is nothing that I love more than carrot cake. Absolutely nothing. I am so going to have to try this recipe!

Isn't baking just so relaxing? I find it to give me more stress relief than just about anything.

MaryMoh said...

Oh my....I can't remember seeing a better carrot cake! This looks so moist, healthy and delicious...yum. I don't mind to skip lunch to eat this :P

Claudia said...

It's getting harder and harder to keep my vow to not bake until Easter week - that cake is heavenly and I am sucker for any carrot cake - but particularly when it looks like that. I, too have been spammed and added word verification although it pained me...

redkathy said...

OH my oh my, you are my hero!! This is the best carrot cake I have ever seen, no joke. I hope that I'll be half this good at baking someday. Carrot cake is one of hubby's favorites. He got a glimpse of yours and had to leave the room... I can't repeat what he exclaimed... he's on a diet you know ;)

George Gaston said...

Oh how I remember The Silver Palate up on the westside of NYC. I would usually walk over a few times a month and have lunch or dinner. And all their cookbooks are my favorite.

You have surely captured their carrot cake. It looks so ooey gooey delicious. Thanks for sharing this great recipe...

Megan said...

Laurie, I loved the story and that cake, ooh that cake!
That first picture is simoly delicious. I'm bookmarking this masterpiece. ;)

Marcellina said...

I have just discovered your wonderful blog. I can so relate to you. Yes, I too, 21 years ago didn't want to be the traditional housewife that you expected of me. But here we are both happy to be preparing beautiful meals with fresh ingredients for our family. Isn't that what it's all about? Great cake, by the way.

Lori Lynn said...

Julee Russo is a sorority sister of mine, though we've never met. I am a fan.

Great post. Your cake looks awesome.

Carol Egbert said...

Carrot cake - Do you think it is healthy enough for breakfast? It's awful good with a cup of tea.

Brad said...

yum wish i could have some for breakfast (it's got fruit and veggies...) thanks for the great recipe and pics

5 Star Foodie said...

Wow, your carrot cake looks so moist and super delicious with the addition of pineapple! I would so love a slice!

Natashya KitchenPuppies said...

This looks so moist and inviting. I love The Silver Palate's recipes. Delicious.

The Food Hunter said...

I love carrot cake and this sounds really good with the added pineapple. can't wait to try it.

kelli @ boys 'n' biscuits said...

YUM! Love the pineapple and coconut in it. I'll be baking this soon!

Me, Myself and Pie said...

Yummo! I've just started really getting into baking as well, and now I'm addicted. This looks great! Especially all that frosting! I'll definitely be back to your site. =)

Anonymous said...

Uh.. I read pureed cooked carrots, in the picture, the carrots looked liked shredded carrots, that I usually add in my carrot cakes... Please explain???

Laurie said...

Hi my Anonymous friend!
Yes, good eyes! :) Though the recipe calls for pureed carrots, I opted to interprate the recipe to my preferances. I par boil my carrots till aldente and then use a grater to get the consistancy you see in the picture. If this is the step you use, by all means stick with your comfortability.
Thank you for asking the question! :)

Proud Italian Cook said...

I would always choise a piece of carrot cake over chocolate anytime, love this Laurie, and you beautiful story.
I have a cousin who became a master gardener years after meeting her neighbor when she was young and newly married. Her neighbor gave her a small clipping, she planted it and watched it grow, and her love for gardening took off.

Sha said...

I've never made a carrot cake with pineapple. So here we are, I have to try it! It looks amazing.

Anonymous said...

I was looking for a carrot cake recipe for this Christmas and I stumbled onto your site. Your cake looks absolutely delicious and I would like to try to make it for Christmas. I was wondering if you use sweetened coconut or fresh coconut in your version? Thank you.