Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, the ultimate classic carrot cake. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
The Ultimate Classic Carrot Cake is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. The Ultimate Classic Carrot Cake is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook the ultimate classic carrot cake using 12 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make The Ultimate Classic Carrot Cake:
- Get 3 cups all-purpose flour
- Make ready 2 cups sugar
- Take 2 teaspoons ground cinnamon
- Prepare 2 teaspoons baking powder
- Make ready 1 teaspoon baking soda
- Get 4 large eggs
- Prepare 1 1/4 cups vegetable oil (or canola oil, grapeseed oil, etc.)
- Get 3/4 cups unsweetened, chunky applesauce
- Take 1 teaspoon vanilla extract
- Get 2 cups carrots, shredded (about 5 small carrots)
- Prepare 1 (15 ounces) can pineapple, drained and chopped
- Get 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 your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
