How to Make Simple The Ultimate Classic Carrot Cake

Easy Homemade Egg Recipes

The Ultimate Classic Carrot Cake -

Start your break day right with egg recipes which can be both nutritious and warming. These egg-cellent concepts work for everything from fast weekday breakfasts to lazy weekend mornings, and even special-occasion brunches. From classics like scrambled eggs and omelets to flavor-packed breakfast burgers and avocado toasts, these recipes are guaranteed to upgrade your morning. Here's Simple The Ultimate Classic Carrot Cake Recipe.

The Ultimate Classic Carrot Cake You can have The Ultimate Classic Carrot Cake using 12 ingredients and 12 steps.

The Ultimate Classic Carrot Cake Ingredients

  1. Prepare 3 cups of all-purpose flour.
  2. Prepare 2 cups of sugar.
  3. Prepare 2 teaspoons of ground cinnamon.
  4. You need 2 teaspoons of baking powder.
  5. Prepare 1 teaspoon of baking soda.
  6. You need 4 of large eggs.
  7. You need 1 1/4 cups of vegetable oil (or canola oil, grapeseed oil, etc.).
  8. Prepare 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. Prepare 1 (15 ounces) of can pineapple, drained and chopped.
  12. You need 1 cup of walnuts, chopped.

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..

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I believe you can make great and tasty The Ultimate Classic Carrot Cake recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!