Now that the first two live shows of The Voice have passed, let's backtrack a bit to Easter Sunday and the best carrot cake everrrrrr. After our recent move, our realtor came over with a welcoming gift that included Carrot Cake Cupcakes. I ate one in front of her and one as soon as she left - let's blame the GIANT BABY in my belly. But they were that good. While shoving the second cupcake in my mouth, I emailed her for the recipe and she sent me this link. It apparently comes from a 25 year-old cookbook, and it has since become infamous.
I decided to make it in its original cake form, omitting the walnuts for an allergy. Otherwise, I followed the recipe exactly... crushed pineapple, coconut and all. For the cooked/pureed carrots, I used a bag that was pre-shredded, brought a small pot of water to a boil and threw them in, turning off the water and letting them sit for 5 minutes. I then drained them and blended them a bit in my Vitamix. I also doubled the frosting, because, cream cheese frosting should always be quadrupled. I mean doubled. My mother-in-law has been dreaming of this cake each night. Make it!
4 comments:
So funny, I made this cake for Easter Sunday as well. Have had the Silver Palate in my cookbook collection for 15+ years. I'm a lot older than you are!! Agree, this cake is delish and it gets even better a day or too later. We finished the last slice today.
This looks yummy! And I couldn't agree more that cream cheese frosting should be doubled!
My favorite cake !!!
The Silver Palate cookbook is great! There is a Brie, tomato, and basil pasta dish that is a must, as well as the Chicken Marbella recipe! Both to die for!
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