Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, the ultimate classic carrot cake. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
The Ultimate Classic Carrot Cake is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. The Ultimate Classic Carrot Cake is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have the ultimate classic carrot cake using 12 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make The Ultimate Classic Carrot Cake:
- Get 3 cups all-purpose flour
- Take 2 cups sugar
- Get 2 teaspoons ground cinnamon
- Prepare 2 teaspoons baking powder
- Get 1 teaspoon baking soda
- Make ready 4 large eggs
- Get 1 1/4 cups vegetable oil (or canola oil, grapeseed oil, etc.)
- Get 3/4 cups unsweetened, chunky applesauce
- Prepare 1 teaspoon vanilla extract
- Make ready 2 cups carrots, shredded (about 5 small carrots)
- Prepare 1 (15 ounces) can pineapple, drained and chopped
- Make ready 1 cup walnuts, chopped
Steps to make The Ultimate Classic Carrot Cake:
- Preheat oven to 350 degrees, and grease three 8-inch round cake pans with nonstick spray.
- In large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.
- In a small bowl, whisk together eggs, oil, applesauce and vanilla.
- Stir egg mixture into flour mixture until just combined. Fold in carrots, pineapple and walnuts.
- Evenly divide batter between prepared cake pans and bake in oven for about 45 minutes until a tester inserted into the center of the cake comes out clean. Set aside to cool.
- When the cakes feel cool to the touch, place the butter and cream cheese in a stand mixer fitted with the paddle attachment and beat on medium-low speed until smooth and creamy, about 3 minutes.
- With the mixer running on low, gradually add in powdered sugar. Beat on medium until light and fluffy, scraping down the bowl as necessary.
- Remove the cooled cakes from their tins and place one of the layers, flat side down, on a flat plate or cake stand.
- Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with final layer.
- Using icing spatula, spread remaining frosting over the top and sides of the cake, making decorative swirls in the frosting if desired.
- Press chopped walnuts along the bottom edge of the sides.
- Cake can be stored, covered in fridge, for up to 3 days. Serve at room temperature.
So that’s going to wrap this up for this special food the ultimate classic carrot cake recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
