Hello, I’m Jane. Today, we’re going to make the ultimate classic carrot cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
The Ultimate Classic Carrot Cake Recipe
The Ultimate Classic Carrot Cake is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. The Ultimate Classic Carrot Cake is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have the ultimate classic carrot cake using 12 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make The Ultimate Classic Carrot Cake:
- Prepare 3 cups all-purpose flour
- Get 2 cups sugar
- Make ready 2 teaspoons ground cinnamon
- Prepare 2 teaspoons baking powder
- Get 1 teaspoon baking soda
- Get 4 large eggs
- Make ready 1 1/4 cups vegetable oil (or canola oil, grapeseed oil, etc.)
- Take 3/4 cups unsweetened, chunky applesauce
- Take 1 teaspoon vanilla extract
- Make ready 2 cups carrots, shredded (about 5 small carrots)
- Make ready 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 exceptional dish the ultimate classic carrot cake recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
