The Palm's Carrot Cake

“From The Palm Restaurant Cookbook. If you don't have the opportunity to eat at one of their restaurants, you can at least have their carrot cake! Be sure to use superfine or baker's sugar for the frosting--using regular granulated sugar may result in a gritty feel as it takes longer to dissolve.”
READY IN:
1hr 35mins
SERVES:
10-12
YIELD:
1 10inch 3layer cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F Butter and flour a 10-inch round cake pan with 3-inch sides.
  2. With electric mixer on slow speed, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a large measuring cup, whisk together the oil, eggs, and vanilla.
  4. Pour the egg mixture into the dry ingredients and add the carrots.
  5. Mix on the slowest speed until evenly blended.
  6. The batter will be very thick.
  7. Fold in the raisins and pecans.
  8. Scoop the batter into the prepared pan and smooth the top.
  9. Bake for 65 to 70 minutes, or until the sides begin to shrink away from the pan and a toothpick inserted into the center of the cake comes out clean.
  10. Cool on a rack to room temperature.
  11. While cake is baking, make frosting.
  12. In a large bowl, beat the cream cheese, butter and superfine sugar vigorously with a wooden spoon until fluffy.
  13. Stir in the orange zest.
  14. Run a knife around the edge of the cake pan to release the sides and turn ouot onto your work surface.
  15. Slice the cake horizontally into three 1-inch layers using a long serrated bread knife.
  16. (Be sure cake is completely cool before you try to cut and frost it).
  17. Spread bottom cake layer with about 1/4 of the frosting, repeating for all layers.
  18. Spread remaining evenly over the sides.
  19. Refrigerate for at least 1 hour and up to 24 hours to firm the frosting.
  20. For the best flavor, allow to return to room temperature before serving.
  21. To serve, dust generously with confectioners sugar and cut into wedges.

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