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Ingredient
The Ultimate Classic Carrot Cake
Introduce
Ingredient
3 cups
all-purpose flour
2 cups
sugar
2 teaspoons
ground cinnamon
2 teaspoons
baking powder
1 teaspoon
baking soda
3/4 cups
unsweetened, chunky applesauce
1 teaspoon
vanilla extract
1 (15 ounces)
can pineapple, drained and chopped
1 cup
walnuts, chopped
Cooking instructions
* Step 1
Preheat oven to 350 degrees, and grease three 8-inch round cake pans with nonstick spray.
* Step 2
In large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.
* Step 3
In a small bowl, whisk together eggs, oil, applesauce and vanilla.
* Step 4
Stir egg mixture into flour mixture until just combined. Fold in carrots, pineapple and walnuts.
* Step 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.
* Step 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.
* Step 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.
* Step 8
Remove the cooled cakes from their tins and place one of the layers, flat side down, on a flat plate or cake stand.
* Step 9
Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with final layer.
* Step 10
Using icing spatula, spread remaining frosting over the top and sides of the cake, making decorative swirls in the frosting if desired.
* Step 11
Press chopped walnuts along the bottom edge of the sides.
* Step 12
Cake can be stored, covered in fridge, for up to 3 days. Serve at room temperature.
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