Hi Janice,

Here is the Silver Palate Carrot Cake you requested. I have made it and it one, among many, of my favorite carrot cake recipes.

CARROT CAKE
Source: The Silver Palate Cookbook by Julee Rosso and Sheila Lukins

3 cups unbleached all-purpose flour
3 cups granulated sugar
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups corn oil [or canola or safflower]
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups chopped walnuts
1 1/2 cups shredded coconut
1 1/3 cups pureed cooked carrots
3/4 cups drained crushed pineapple

Preheat oven to 350 degrees F. Grease two 9-inch layer cake pans and line with wax paper.

Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots, and pineapple. Pour batter into prepared pans.

Set in the middle rack of the oven and bake for 30 to 35 minutes until edges have pulled away from the sides and a cake tester inserted in center comes out clean. Cool on a cake rack for 3 hours.

Fill cooled cake and frost sides with cream-cheese frosting. Dust top with confectioners' sugar

CREAM CHEESE FROSTING

1 (8 ounce) package cream cheese, at room temperature
6 tablespoons sweet [aka unsalted] butter, at room temperature
3 cups confectioner's sugar
1 teaspoon vanilla extract
juice of 1/2 lemon

Cream together cream cheese and butter in mixing bowl. Slowly sift in confectioner's sugar and continue beating until fully incorporated. Mixture should be free of lumps. Stir in vanilla and lemon juice. (Frosting for a 2-layer cake.)