Silver Palate Carrot Cake
One of the first printed recipes for carrot cake in America, was in Portland Oregon, in 1912, by the Council of Jewish Women. Carrot Cake became more popular in the 1970's . This recipe is from the Silver Palate Cookbook, by Sheila Lukins and Julee Rosso. They owned a shop in Manhattan; Lukin's mom would bake the cake at home in Connecticut, and drive it to the shop every morning. One thing that makes this Carrot Cake different is that they would cook the carrots before adding them to the cake. Europeans would often use this method in the old days to help sweeten the cake.
My Experience
This cake was what I would consider to be an intermediate level of difficulty. The process is straightforward, but there are multiple steps added to it such as: cooking the carrots, putting the carrots in a processor, draining the pineapple, and toasting the walnuts. It was a good cake, but I think a regular carrot cake is just as good and lot easier to make. I also had one of the layers get a bit stuck in the pan. There is a special note on the recipe to grease and flour the pans extra or use parchment paper. Next time I would use parchment.
Recipe link:
Neighbor's Comments:
"This cake was so yummy."
"That frosting is good."
"This cake is delicious."
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