The Ultimate Classic Carrot Cake.
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Ingredients of The Ultimate Classic Carrot Cake
- It’s 3 cups of all-purpose flour.
- It’s 2 cups of sugar.
- It’s 2 teaspoons of ground cinnamon.
- Prepare 2 teaspoons of baking powder.
- Prepare 1 teaspoon of baking soda.
- It’s 4 of large eggs.
- Prepare 1 1/4 cups of vegetable oil (or canola oil, grapeseed oil, etc.).
- It’s 3/4 cups of unsweetened, chunky applesauce.
- Prepare 1 teaspoon of vanilla extract.
- It’s 2 cups of carrots, shredded (about 5 small carrots).
- It’s 1 (15 ounces) of can pineapple, drained and chopped.
- Prepare 1 cup of walnuts, chopped.
The Ultimate Classic Carrot Cake instructions
- 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..
recipe by shimi @cookpad