This delightfully rich and moist carrot cake is from the original Silver Palate cookbook, which I received as a gift early in my marriage. It was my first real gourmet cookbook, and this was the first recipe I tried. I've been making it at Easter ever since.
3 cups all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups pecans, chopped
1 1/2 cups shredded coconut (plus a small bit for garnish)
1 1/3 cups pureed cooked carrots
3/4 cups drained, crushed pineapple
Preheat oven to 350 degrees. Grease two 9-inch layer cake pans, lined with parchment paper.
Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in pecans, coconut, carrots, and pineapple.
Pour batter into pans. Bake on middle rack in oven for 30 to 35 minutes, until edges have pulled away from sides, and a toothpick inserted into the center, comes out clean.
Cool on wire rack for 3 hours. Fill cake, and frost top and sides with Cream-Cheese Frosting. Sprinkle the top with coconut.