Recipe of Perfect The Ultimate Classic Carrot Cake

Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a distinctive dish, The Ultimate Classic Carrot Cake. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

The Ultimate Classic Carrot Cake Recipe. Fold in carrots, pineapple and walnuts. Nothing beats a classic carrot cake - this one has a touch of cinnamon and walnuts plus the obligatory cream cheese icing.

You can have The Ultimate Classic Carrot Cake using 12 ingredients and 12 steps. Here is how you achieve that.

Ingredients of The Ultimate Classic Carrot Cake

1. You need 3 cups of all-purpose flour.
2. Make ready 2 cups of sugar.
3. Prepare 2 teaspoons of ground cinnamon.
4. Prepare 2 teaspoons of baking powder.
5. Take 1 teaspoon of baking soda.
6. Prepare 4 of large eggs.
7. Make ready 1 1/4 cups of vegetable oil (or canola oil, grapeseed oil, etc.).
8. It’s 3/4 cups of unsweetened, chunky applesauce.
9. You need 1 teaspoon of vanilla extract.
10. Prepare 2 cups of carrots, shredded (about 5 small carrots).
11. It’s 1 (15 ounces) of can pineapple, drained and chopped.
12. Take 1 cup of walnuts, chopped.

And, can we talk about the garnishes on this classic Southern cake recipe?Carrot cakes easily turn into uber-dense (albeit flavorful) snack breads and head off into hermit cookie-land.They are loaded with fruits, and use baking Many carrot cakes are extremely sweet.Most folks say it's because we Americans love our sweets extra sweet.

The Ultimate Classic Carrot Cake instructions

1. Preheat oven to 350 degrees, and grease three 8-inch round cake pans with nonstick spray..
2. In large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt..
3. In a small bowl, whisk together eggs, oil, applesauce and vanilla..
4. Stir egg mixture into flour mixture until just combined. Fold in carrots, pineapple and walnuts..
5. 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..
6. 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..
7. With the mixer running on low, gradually add in powdered sugar. Beat on medium until light and fluffy, scraping down the bowl as necessary..
8. Remove the cooled cakes from their tins and place one of the layers, flat side down, on a flat plate or cake stand..
9. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with final layer..
10. Using icing spatula, spread remaining frosting over the top and sides of the cake, making decorative swirls in the frosting if desired..
11. Press chopped walnuts along the bottom edge of the sides..
12. Cake can be stored, covered in fridge, for up to 3 days. Serve at room temperature..

However, I have found if you refrigerate the cakes for a while before frosting the end result will be a pleasant one.hope this helps for any future endeavors!This carrot cake is one of our all-time favorites.Made with grated carrots, pieces of Granny Smith apple, and sweetened coconut, the They are also tender and delicate, so treat them carefully when removing from your pans.

That may well be true, but sugar is also a.There's a reason I've called this the The Ultimate Carrot Cake with cream cheese frosting: it's extra moist and tender and flavored with the perfect blend of spices.It's then topped with a smooth and creamy whipped cream cheese frosting.This classic carrot cake is perfectly soft and moist.The cream cheese frosting has a marshmallow-like fluffiness that will make you want to lick the spatula, the whisk My Mama in law shared this carrot cake recipe with me and one of her friends shared it with her who inherited the recipe from her mother.