Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, the ultimate classic carrot cake. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Fold in carrots, pineapple and walnuts. Hi, I have experienced very moist cakes that fall apart/slide when attempting to frost also. 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!
The Ultimate Classic Carrot Cake is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. The Ultimate Classic Carrot Cake is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. 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
- Prepare 2 teaspoons ground cinnamon
- Take 2 teaspoons baking powder
- Take 1 teaspoon baking soda
- Prepare 4 large eggs
- Prepare 1 1/4 cups vegetable oil (or canola oil, grapeseed oil, etc.)
- Get 3/4 cups unsweetened, chunky applesauce
- Make ready 1 teaspoon vanilla extract
- Take 2 cups carrots, shredded (about 5 small carrots)
- Prepare 1 (15 ounces) can pineapple, drained and chopped
- Take 1 cup walnuts, chopped
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. That may well be true, but sugar is also a.
Instructions 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.
Classic Carrot Cake - deliciously moist spiced carrot cake layers with a perfectly tangy cream cheese buttercream. And while I absolutely love that unique carrot cake, I've been feeling for a while now that a classic, more traditional carrot cake was calling my name. Can you get more Classic than a Carrot Cake? This is the perfect recipe for all you beginner bakers out there and an absolute must for your baking. 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.
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