Silver palate carrot cake

Make and share this Silver Palate Carrot Cake recipe from Food.com.

Silver Palate Cookbook

Silver Palate Carrot Cake | Food.com

I had never been a particular fan of carrot cake, but much like most things I now eat, I've grown to like it. The first step came thanks to a show I was working on. One of our cast members...

I LOVE this cake! Best carrot cake ever, no joke. If you are familiar with the Silver Palate Cookbooks, it is no surprise that the very best of anything came right out of their books. Everything in the Silver Palate Cookbooks has a touch of decadence that you just don't find in the classic recipe. In typing out the recipe I realize I messed up a step, it calls for cooked pureed carrots, I used raw shredded carrots, still loved the cake so it seems you could do either. The cream cheese icing…

Family favorite recipe for the BEST carrot cake with cream cheese frosting. Moist and rich, studded with coconut and walnuts (optional) and topped with amazing cream cheese frosting!

I am always on the lookout for a good carrot cake recipe. My favorite up to now has been the Silver Palate one (a future post!), but using ...

The Silver Palate Carrot Cake Mostly, This blog is about that classic American dessert, the carrot cake. But mainly also about the new, and the old, of treasured recipes, and their place in a time …

thepancakeprincess on Instagram: The best carrot cake I’ve ever made? It’s this one, thanks to @whitelily! The inspiration for this cake came from a reader who suggested I…

My grandmother’s carrot cake is to die for. Moist and beautifully textured with nuts and coconut, it is unsurprising that our family often requests this cake for birthdays. I only discovere…

This dessert makes a real show piece with its cream cheese glaze. Created for Ready, Set, Cook! (Number 6)

Carrot Cake Loaf - Plowing Through Life

Celebrate spring with a slice of homemade Toasted Coconut Chai Carrot Cake! In this recipe, traditional carrot cake is given a mini makeover by adding chai spice and mixing in toasted coconut. The cake is then topped with a simple, fluffy mascarpone frosting.

This recipe is adapted from “The Silver Palate Cookbook,” written by Sheila Lukins and Julee Rosso, who through their store in Manhattan, the Silver Palate, introduced bisteeya and poppy-seed dressing to the Upper West Side. For many, their cookbook, originally published in 1982, was a book of revelations: even if you hadn’t mastered the art of French cooking, a meal of chicken Marbella and an indulgent dessert, cooked with confidence, was not beyond your grasp. Enter this decadent chocolate…

The Silver Palate carrot cake uses cooked carrots, which lend a very moist texture, and has cream-cheese-frosted sides and a sugared top.

Best Carrot Cake Ever Ingredients For the Cream Cheese Frosting: 1 teaspoon vanilla extract 1/2 cup unsalted butter, softened 8 oz cream cheese,...

This recipe is one of our favorites from The Silver Palate Cookbook, our February 2019 Cookbook Club pick. It’s an elegant, moist cake ideal for serving at a large brunch party (it’s worth timing to have it ready 30 minutes out of the oven) or with your morning coffee. If you don’t have pecans handy, walnuts make a great substitute.