Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, the ultimate classic carrot cake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
The Ultimate Classic Carrot Cake is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. The Ultimate Classic Carrot Cake is something that I have loved my entire life. They’re nice and they look fantastic.
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. 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.
To get started with this recipe, we must prepare a few components. You can cook 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:
- Get 3 cups all-purpose flour
- Prepare 2 cups sugar
- Prepare 2 teaspoons ground cinnamon
- Make ready 2 teaspoons baking powder
- Get 1 teaspoon baking soda
- Make ready 4 large eggs
- Make ready 1 1/4 cups vegetable oil (or canola oil, grapeseed oil, etc.)
- Make ready 3/4 cups unsweetened, chunky applesauce
- Get 1 teaspoon vanilla extract
- Prepare 2 cups carrots, shredded (about 5 small carrots)
- Make ready 1 (15 ounces) can pineapple, drained and chopped
- Get 1 cup walnuts, chopped
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. And, can we talk about the garnishes on this classic Southern cake recipe? Delia's The Ultimate Carrot Cake recipe.
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.
Well, it has to be said. There have been many versions over the years, but this is the There have been many versions over the years, but this is the ultimate and it's great for a birthday or any other celebration. At the football club we make them into little cakes. 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. Войти.
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