Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, the ultimate classic carrot cake. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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The Ultimate Classic Carrot Cake is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. The Ultimate Classic Carrot Cake is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook the ultimate classic carrot cake using 12 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make The Ultimate Classic Carrot Cake:
- Get 3 cups all-purpose flour
- Get 2 cups sugar
- Prepare 2 teaspoons ground cinnamon
- Get 2 teaspoons baking powder
- Get 1 teaspoon baking soda
- Make ready 4 large eggs
- Get 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
- Make ready 2 cups carrots, shredded (about 5 small carrots)
- Get 1 (15 ounces) can pineapple, drained and chopped
- Make ready 1 cup walnuts, chopped
Nothing beats a classic carrot cake - this one has a touch of cinnamon and walnuts plus the obligatory cream cheese icing. 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. At the Urban Farmer in Portland, Oregon, pastry chef Jodi Elliot prepares the ultimate. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour.
Steps 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.
For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise. Salt, cinnamon, and vanilla extract make the cake taste amazing. Oil keeps the cake nice and moist — any neutral flavored oil will work. I feel like carrot cake is a dessert most people tend to only make around Easter.
So that is going to wrap this up for this special food the ultimate classic carrot cake recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
